Spiced Carrot Cupcakes

…perfect for the fall season

I love a good cupcake, especially a fall spiced cake when the temperature begins to drop below 80F here in Texas haha! I love this recipe because you literally can dump everything into a bowl and mix together. It’s a no fuss batter that’s ready in a jiffy!

Equipment

• Mixing bowl

• Whisk

• Measuring cups

• Cupcake pans

• Cupcake liners

For the batter (dry ingredients)

• 2 and 1/4 cup flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp salt

• 1 tablespoon ground cinnamon

• 1 teaspoon all-spice

• 1 teaspoon nutmeg

• 1 cup brown sugar

• 1/2 cup white sugar

For the batter (wet ingredients)

• 1 cup buttermilk

• 1/2 tablespoon vanilla extract

• 1/2 cup vegetable oil

• 3 large eggs

• 1 cup grated carrot

For the cream cheese icing

• 1 block of cream cheese (room temperature)

• 3 & 1/2 cups powdered sugar

• 1 teaspoon vanilla extract

• A dash of salt

• Using your stand mixer, combine cream cheese, powdered sugar and vanilla until smooth

• If you choose to pipe this icing onto your cupcakes, I highly suggest you allow your frosting to set up in the fridge so that it becomes more solidified. I like to go ahead and place it in my piping bag with the tip tied off so it doesn’t ooze out.

Perfect for any thanksgiving get together…

• Preheat your oven to 350F

• Add all ingredients to your stand mixer and beat on medium speed for about 5 minutes until well incorporated.

• Place in cup cake holder and bake for 15-20 minutes depending on if you’re using light colored pans or dark colored pans

• Allow to cool to room temperature before frosting

• Enjoy!