Carrot Cupcake with Cream Cheese Frosting

A classic cupcake that is very moist and lightly spiced.

Ingredients

All purpose flour - 1.5 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Ground cinnamon - 1/2 tsp
Finely grated carrots - 1.5 cups (about 3 carrots)
Sugar - 1 cup
Vegetable oil - 3/4 cup
Large eggs - 2, at room temperature
Buttermilk - 1/4 cup
Vanilla extract - 1/2 tsp
Cream cheese frosting

Steps

1. Preheat oven to 350°F.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together carrots, sugar, egg, buttermilk, and oil. Then fold in the flour mixture.
4. Divide the batter evenly among prepared muffin cups.

5. Bake until golden brown or a toothpick inserted in the center of the cupcake comes out clean, 20-25 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes ti the wire rack and let cool completely, about 1 hour.

6. Frost the cupcakes with the cream cheese frosting. The frosted cupcakes can be refrigerated in an airtight container for up to 5 days.