Carrot Cake Cupcakes

inbloombakery.com

Katelyn

2 ½ cups (313 g) all-purpose flour, spooned and leveled

1 tablespoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon ground allspice

1 ½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon sea salt

10 tablespoon (140 g) unsalted butter, softened

1 cup (200 g) granulated white sugar

½ cup (110 g) light brown sugar, packed

3 eggs, at room temperature

1 teaspoon vanilla bean paste or extract

¾ cup (178 ml) buttermilk, at room temperature

2 cups (220 g) finely shredded carrots, at room temperature

subheading: For the Cream Cheese Frosting:

1 cup (224 g) unsalted butter, softened

8 oz (226 g) cream cheese, cold

4 cups (520 g) powdered sugar

1 teaspoon vanilla bean paste or extract

Directions at inbloombakery.com

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