Carrot Cake Cupcakes with Cream Cheese Frosting

I'm a baker who loves to bake with alcohol! Occasionally, I'll attempt to cook. Currently transferring all my saved recipes to here. Follow me on Instagram! Instagram.com/baking.boozy

1 and ⅓ cups ( 166g) all-purpose flour ( spooned & leveled)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¾ teaspoon ground ginger

¼ teaspoon ground nutmeg

½ cup (120ml) vegetable oil

1 cup ( 200g) packed light or dark brown sugar

2 large eggs, at room temperature

⅓ cup ( 80g) unsweetened applesauce, sour cream, or plain yogurt, at room temperature

1 teaspoon pure vanilla extract

1 and ½ cups ( 200g) peeled and shredded carrots* (about 3 large carrots)

optional add-in: ¾ cup chopped walnuts or pecans; raisins

subheading: Cream Cheese Frosting:

8 ounces ( 224g) full-fat block cream cheese, softened to room temperature

½ cup ( 115g) unsalted butter, softened to room temperature

3 cups ( 360g) confectioners’ sugar

1 teaspoon pure vanilla extract

⅛ teaspoon salt

optional garnish: white chocolate carrot topper (see Notes) and/or finely chopped walnuts or pecans

Note: Ingredients may have been altered from the original.

Directions at sallysbakingaddiction.com

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