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A snow day in February allowed a perfect opportunity for baking! We adapted this recipe from Martha Stewart’s website to adjust for our lack of cream cheese in the fridge and make it a bit healthier so we could eat as many as we wanted! (And we did take advantage of that!)
For the cupcakes…
1 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 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 tablespoons plain yogurt
1/4 teaspoon pure vanilla extract
1 1/2 cups grated carrots (from about 4 medium carrots)
For the healthy icing…
1 cup of plain yogurt
1/2 cup confectioners sugar
1/4 teaspoon pure vanilla extract
orange zest
“Preheat oven to 375 degrees and grease muffin pan. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
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 25 to 30 minutes, rotating pan halfway through until a toothpick inserted in the center of a cupcake comes out clean. Remove from pan to a wire rack to cool completely before frosting.”
For the frosting, mix yogurt and confectioners’ sugar until smooth; add in vanilla and orange zest to taste. Top each cupcake with frosting and spread to cover, and add extra carrot shavings for garnish!
