the best carrot cupcake ever!

Today seemed like a swell day to spend in the kitchen since the boys were caught up most of the afternoon with football playoff games. I've honesty never been a big fan of carrot cake or cupcakes. They've always been to dry for me or so full of  carrots that it didn't feel like it was a 'proper' sweet 'ol cupcake!

So after researching, avoiding, starting over, reworking one recipe and then searching again, I found what I think is an amazing carrot cupcake. I made some adjustments and these cupcakes turned out fantastic!

Ingredients

• For The Cupcakes:

  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 1/8  teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 1 cup packed light-brown sugar
  • 1 large egg
  • 2 1/2 tablespoons plain low-fat yogurt
  • 1/4 teaspoon pure vanilla extract
  • 1 1/2 cups grated carrots (or more depending on your taste)

• For The Frosting:

  • 1 package (8 ounces) cream cheese, room temperature
  • 1 1/2 cup  unsalted butter, room temperature
  • 2 1/2 cup confectioners' sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 
    

Directions

1. Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners.
2. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
3. In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 18 to 20 minutes depending on your oven (mine doesn't cook real evenly so I have to keep an eye on everything!)-Also-try to resist opening oven for at least 12 minutes to set these cupcakes or they may drop in the center. Rotate pan halfway through until a toothpick inserted in the center of a cupcake comes out clean.
4. Remove from pan to a wire rack to cool completely before frosting. To frost: Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla and orange zest. Top each cupcake with 2 tablespoons of frosting and spread to cover.

   
   

    (adapted from Martha Stewart)