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Spring Carrot Cupcakes

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Tags: baking, spring, sweets

  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Servings: 14

Ingredients

Cupcakes

  • 1¾ cups all-purpose flour
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup honey
  • ½ cup unsalted butter, room temperature
  • 2 large eggs
  • ¼ cup lemon juice
  • 1 cup finely chopped carrots
  • ¼ cup finely chopped crystallized ginger

Frosting

  • 8 ounces cream cheese, room temperature
  • ¼ cup unsalted butter, room temperature
  • 1 cup powdered sugar
  • ¼ cup honey

Directions

Cupcakes

Preheat oven to 350˚F.

In a medium-sized mixing bowl, whisk together flour, baking soda, baking powder, and salt. Mix in honey and butter until fully combined. Mix in eggs one at a time. Mix in lemon juice. Fold in carrots. Fold in crystallized ginger.

Fill cupcake liners ¾ full. Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Frosting

In a medium-sized mixing bowl, mix cream cheese and butter until light and fluffy. Mix in powdered sugar a little bit at a time. Mix in honey.

Spread or pipe onto cooled cupcakes.

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