Ingredients
Scale
- 1 1/4 cups all-purpose flour, spooned and leveled
- 1/4 cup cocoa powder
- 1/2 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp allspice
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 5 tbsp unsalted butter, softened
- 3/4 cup Florida Crystals® Organic Raw Cane Sugar
- 2 eggs, at room temperature
- 1/2 tsp vanilla extract
- 1/4 cup Organic SunButter
- 1/3 cup buttermilk, at room temperature
- 1 cup finely shredded carrots
- 1/2 cup unsalted butter, softened (for frosting)
- 4 oz cream cheese, cold
- 2 cups Florida Crystals® Organic Powdered Raw Cane Sugar
- Chocolate shavings, for decoration
Instructions
- Whisk together dry ingredients in a medium bowl.
- Cream unsalted butter and sugar until fluffy.
- Beat in eggs and vanilla extract until smooth.
- Add Organic SunButter and buttermilk, mix until combined.
- Gradually incorporate dry ingredients into wet mixture.
- Fold in finely shredded carrots.
- Fill cupcake liners three-quarters full.
- Bake in a preheated oven at 350°F for 18-21 minutes.
- Cool cupcakes before making frosting.
- Whip butter for frosting, then mix in cream cheese and sugar.
- Pipe frosting onto cooled cupcakes and decorate with chocolate shavings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for better mixing.
Avoid over-mixing the batter to keep cupcakes light and fluffy.
Use a piping bag for an elegant frosting presentation.
- Prep Time: 20 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 18
- Sodium: 200
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 50