Source: Martha Stewart
Print Recipe Here
1 1/2 cups all purpose flour, spoon and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup unsalted butter, melted
1 cup packed light-brown sugar
1 large egg
2 tablespoons plain low-fat yogurt
1/4 teaspoon pure vanilla extract
1 1/2 cups grated carrots
1 package (8 Ounces) cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 1/2 teaspoon pure vanilla extract
1 teaspoon grated orange zest
Preheat oven to 375 degrees. Line muffin tin with paper liners.
In large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
In another bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture until well combined. Divide among muffin tin. Bake 25-30 minutes.
Remove from pan to a wire rack to cool completely before frosting.
To make frosting, use an electric mixer, beat cream cheese, butter and powdered sugar until smooth, beat in vanilla and orange zest.
Note that this recipe is for 12 cupcakes. I ended up doubling it, but wasn't quite thinking and didn't have enough ingredients to double the frosting. So I improvised, but my frosting wasn't as good as it could have been if I would have followed the recipe. The cake of these cupcakes is very good. I love carrot cake but don't like all the chunks that some people put in it, so this recipe is great for me. Next time, I am going to spend the extra money and buy the bag of pre-grated carrots because, ugh, I hated grating them!