Carrot Cake Cupcakes with Cream Cheese Frosting

Ingredients and Weight:

For the Cupcakes: * 1 cup all-purpose flour (120g) * 1 teaspoon baking soda (5g) * 1 teaspoon baking powder (5g) * 1 teaspoon ground cinnamon (2g) * 1/2 teaspoon ground nutmeg (1g) * 1/4 teaspoon ground cloves (1g) * 1/4 teaspoon salt (1g) * 1 cup granulated sugar (200g) * 1/2 cup vegetable oil (120ml) * 1/2 cup buttermilk (120ml) * 1 egg (60g) * 1 cup grated carrots (100g)

For the Cream Cheese Frosting: * 8 ounces cream cheese, softened (226g) * 1/2 cup unsalted butter, softened (113g) * 4 cups confectioners' sugar (480g) * 1 teaspoon vanilla extract (5ml)

Preparation Time:

• 20 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 2 out of 5 (Easy)

Preparation Method Steps:

For the Cupcakes: 1. Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. 2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. 3. In a large bowl, whisk together the sugar, oil, buttermilk, and egg. Stir in the dry ingredients and grated carrots until just combined. 4. Spoon the batter into the prepared muffin tins, filling each cup about 3/4 full. 5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. 6. Let the cupcakes cool completely in the pan before frosting.

For the Cream Cheese Frosting: 1. In a large bowl, beat together the cream cheese and butter until smooth. 2. Gradually beat in the confectioners' sugar until smooth and creamy. 3. Stir in the vanilla extract.

To Frost the Cupcakes: 1. Spread or pipe the cream cheese frosting onto the cooled cupcakes. 2. Decorate with sprinkles, grated carrots, or chopped nuts (optional).

Nutritional Information (Per Cupcake):

• Calories: 420
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 70mg
• Sodium: 360mg
• Carbohydrates: 60g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 5g

Dish Characteristics:

• Moist and flavorful carrot cake cupcakes with a sweet and tangy cream cheese frosting.
• Perfect for a sweet treat or as a dessert for any occasion.
• Easy to make and customizable with different toppings.

User Comments:

• "These cupcakes were delicious! The carrots added a unique flavor and the cream cheese frosting was the perfect complement." - John S.
• "I've never been a fan of carrot cake, but these cupcakes changed my mind. They were so moist and flavorful." - Sarah M.
• "The cupcakes were easy to make and turned out beautifully. My guests loved them!" - Mary B.

Special Precautions and Tips:

• For best results, use fresh carrots and finely grate them.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk.
• Let the cupcakes cool completely before frosting to prevent the frosting from melting.