Carrot Cake muffin

Soft, moist, and full of warm spice, these Carrot Cake Cupcakes are naturally sweetened with the rich, golden flavor of Batey Turbinado Sugar. Its subtle caramel notes enhance the sweetness of fresh carrots while adding a delicate texture to every bite.

Ingredients

Cupcakes

1½ cups all-purpose flour

¾ cup Batey Turbinado Sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon nutmeg

½ teaspoon salt

¾ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1½ cups grated carrots

¼ cup greek yogurt

1/2 cup chopped walnuts

Frosting

8 oz cream cheese, softened

¼ cup butter, softened

1½ cups powdered sugar

1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.

In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

In another bowl, mix oil, eggs, vanilla extract, greek yogurt, Batey Turbinado Sugar until smooth.

Combine wet and dry ingredients, mixing until just incorporated.

Fold in the grated carrots and waltnuts

Divide the batter evenly into the cupcake liners, filling about ¾ full.

Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Let cool completely.

For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until creamy.

Frost the cooled cupcakes.

Enjoy!!