Name: Carrot Cake Cupcakes
Ingredients: 1 ¼ cups all-purpose flour; 1 tsp. baking powder; 1 tsp. baking soda; ½ tsp. salt; 1 tsp. ground cinnamon; ½ tsp. ground ginger; ¼ tsp. ground nutmeg; ¾ cup light brown sugar, packed; ¼ cup granulated sugar; ½ cup canola oil; ⅓ cup sour cream; 2 large eggs; 1 ½ tsp. pure vanilla extract; 1 ⅓ cups carrots, grated; 4 oz. cream cheese, softened; 4 tbsp. unsalted butter, softened; 2 cups powdered sugar; ¾ tsp. pure vanilla extract; ½ tsp. salt; baking spray

1

1. Preheat the oven to 350°F.

2

Combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large mixing bowl. Whisk to combine.

3

In a separate large mixing bowl, combine the light brown sugar, granulated sugar, canola oil, sour cream, eggs, and vanilla extract. Whisk until thoroughly combined.

Tip: Full-fat Greek yogurt can be used in place of sour cream.

4

Pour the wet ingredients into the bowl of dry ingredients and whisk until just combined.

5

Use a spatula to fold the grated carrots into the batter until just combined.

6

Line a cupcake tin with liners, then gently spray the liners with baking spray. Divide the batter among the liners, filling each one about ¾ of the way full.

7

Bake the cupcakes at 350°F for 20-22 minutes, until the tops are firm and a toothpick comes out clean when inserted into the middle of them.

8

Allow the cupcakes to cool for about fifteen minutes before frosting them to prevent the frosting from melting.

9

Frost cupcakes with cream cheese frosting. Serve on a Chinet Classic® platter and enjoy

1

In a Stand Mixer: Place the softened cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well blended, then scrape down the sides of the mixing bowl. Mix in the powdered sugar one cup at a time on “low” speed until totally combined, then mix in the vanilla and salt until creamy.

2

With a Handheld Mixer: Follow the same steps as the stand mixer, but use a large mixing bowl, rotating the bowl as necessary to thoroughly combine all of the ingredients that may stick to the bottom of the bowl.

3

Tip: To Store Leftover Cupcakes – The cupcakes can be stored in an airtight container in the refrigerator for up to five days. If left unfrosted, they can be wrapped individually in foil, then transferred to a freezer-safe bag and stored in the freezer for up to three months. Thaw to room temperature or briefly heat in the oven (or microwave) before serving.