Ingredients
Scale
- 1 2/3 cups all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup oil, canola or vegetable
- 3/4 cup light brown sugar, packed
- 1/4 cup white granulated sugar
- 1/4 cup sour cream, room temperature or greek yogurt
- 1 tsp pure vanilla extract
- 1 cup grated carrots, 2 medium carrots
- 2 large eggs, room temperature
- 1/4 cup buttermilk, room temperature
- 1 cup unsalted butter, room temperature
- 6 oz cream cheese, room temperature
- 3 cups powdered sugar, sifted
- 1 tsp pure vanilla extract
- Orange and green gel food dye, *optional
Instructions
- Preheat the oven to 350℉ and line a 12-cup cupcake pan with liners.
- Peel and grate the carrots using a small hole grater; set aside.
- In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
- In a large bowl, whisk together the oil, brown sugar, granulated sugar, sour cream, vanilla, grated carrots, and eggs until blended.
- Gently mix in the dry ingredients along with the buttermilk until just combined.
- Scoop the batter into the cupcake liners, filling them about 2/3 full.
- Bake for 19-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack.
Notes
These cupcakes are great for decorating with cream cheese frosting!
You can use any type of dye to decorate for special occasions (optional).
Make sure that your ingredients are at room temperature for best results.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 29g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.