Lemon Frosted Carrot Cake Cupcakes

Ingredients and Weight:

For the Cake: - All-purpose flour: 1 3/4 cups (218g) - Granulated sugar: 1 1/2 cups (300g) - Baking powder: 2 teaspoons (10g) - Baking soda: 1 teaspoon (5g) - Ground cinnamon: 1 teaspoon (2g) - Ground ginger: 1/2 teaspoon (1g) - Ground nutmeg: 1/4 teaspoon (0.5g) - Salt: 1/2 teaspoon (2.5g) - Eggs: 3 large - Vegetable oil: 1 cup (240ml) - Vanilla extract: 1 teaspoon (5ml) - Grated carrots: 1 1/2 cups (150g)

For the Lemon Frosting: - Cream cheese, softened: 8 ounces (227g) - Unsalted butter, softened: 1 cup (2 sticks/227g) - Powdered sugar: 3 cups (360g) - Lemon juice: 1/4 cup (60ml) - Lemon zest: 1 tablespoon (5g)

Preparation Time:

• 30 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 2 (Intermediate)

Preparation Method Steps:

For the Cake: 1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. 2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. 3. In a separate bowl, whisk together the eggs, oil, and vanilla extract. 4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated carrots. 5. Fill the prepared muffin cups about 2/3 full. 6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

For the Lemon Frosting: 1. In a large bowl, beat together the cream cheese and butter until light and fluffy. 2. Gradually add the powdered sugar, alternating with the lemon juice and lemon zest. 3. Beat until frosting is smooth and creamy.

Assembly: 1. Let the cupcakes cool completely before frosting. 2. Pipe or spread the lemon frosting onto the cupcakes. 3. Garnish with lemon zest or sprinkles if desired.

Nutritional Information:

Per cupcake (without frosting): - Calories: 250 - Fat: 10g - Carbohydrates: 40g - Protein: 5g

Dish Characteristics:

• Moist and flavorful carrot cake cupcakes with a tangy lemon frosting.
• Perfect for a dessert buffet or a special occasion.
• Easy to make and can be customized with different frosting flavors.

User Comments:

• "These cupcakes were absolutely delicious! The lemon frosting was the perfect complement to the sweet carrot cake." - Emily
• "I loved the unique combination of flavors. The cupcakes were so moist and satisfying." - Sarah
• "These were a hit at my party! I highly recommend them for any dessert lover." - John

Special Precautions and Tips:

• For a vegan version, use plant-based milk, vegan butter, and flax eggs (made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water).
• To make ahead of time, bake the cupcakes and let them cool. Store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.