Spring Carrot Cupcakes

By ldelmas

Yields 14 cupcakes

Ingredients

• Frosting Ingredients:
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup honey
• 1/2 cup unsalted butter, room temperature
• 2 large eggs
• 1/4 cup lemon juice
• 1 cup finely chopped carrots
• 1/4 cup finely chopped crystallized ginger
• 8 ounces cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 1 cup powdered sugar
• 1/4 cup honey

Preparation

Step 1

Frosting Ingredients:
8 ounces cream cheese, room temperature
¼ cup unsalted butter, room temperature
1 cup powdered sugar
¼ cup honey

Cupcake Directions:
Preheat oven to 350 F.
In a medium-sized mixing bowl, whisk together flour, baking soda, baking powder, and salt.
Mix in honey and butter until fully combined.
Mix in eggs one at a time.
Mix in lemon juice.
Fold in carrots.
Fold in crystallized ginger.
Fill cupcake liners ¾ full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Frosting Directions:
In a medium-sized mixing bowl, mix cream cheese and butter until light and fluffy.
Mix in powdered sugar a little bit at a time.
Mix in honey.
Spread or pipe onto cooled cupcakes.