One Bowl Carrot Cupcakes

PREP TIME 10

COOK TIME 20

TOTAL TIME 30

12 Carrot Cupcakes

These egg-free, moist and soft One Bowl Carrot Cupcakes topped with a silky vanilla buttercream frosting is about to become your new favourite bake. No special equipment is needed, because the cake batter is mixed in one bowl, using just a whisk or a fork. Easy and delicious !!!

Ingredients

FOR THE CARROT CUPCAKES

¾ cup / 170g white granulated sugar
⅓ cup / 60g brown sugar
2 ⅓ cup / 280g all purpose / cake flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon powder
½ teaspoon salt
½ cup / 115g butter melted
½ cup / 125ml milk
1 teaspoon vanilla extract
1 ¼ cup / 180g grated carrots

FOR THE VANILLA BUTTERCREAM

1 cup / 225g butter softened
2 cups / 240g powdered / icing sugar
1 teaspoon / 5 ml vanilla extract

Instructions

TO MAKE THE CARROT CUPCAKES

In a large bowl, the flour, baking powder, salt and cinnamon powder are mixed together with a whisk or fork.
Add in the melted butter, milk and vanilla and mix well. The mixture might look dry now, but do not worry, because when you add the grated carrots, it will provide more moisture to the batter.
Using a spatula or spoon, fold in the grated carrots. As you fold in the carrots you will see and feel that the batter has more moisture.
Fill the cupcake paper cases up to ¾, using an ice cream scoop or spoon.
Bake in a preheated oven of 356°F / 180°C for 15 to 20 minutes, until a skewer or toothpick inserted into one of the cupcakes, comes out clean without any batter clinging to it.
Remove from the oven and place the cupcakes on a wire rack, and allow to cool completely before topping with the vanilla buttercream.

TO MAKE THE VANILLA BUTTERCREAM

Using a handheld beater or whisk, beat the butter for about 2 minutes. Slowly add in the powdered sugar/icing sugar and vanilla extract and mix well, until the mixture is light and fluffy.

Nutrition