Ingredients
2cupsall-purpose flour
1tspbaking powder
½tspbaking soda
1½tspcinnamon
½tspsalt
¼tspnutmeg
1cupgranulated sugar
½cupbuttermilk
¼cupvegetable oil
¼cupapplesauce
2largeeggs
1tspvanilla extract
1cupcarrots,lightly packed, finely grated
2tbspRaw Turbinado Sugar,or Sanding Sugar, divided
8ozcream cheese,softened
⅓cupgranulated sugar
1tsplemon juice
½tspvanilla extract
Preparation
Preheat oven to 375 degrees F. Line a muffin tin with paper liners. In a mixing bowl, using an electric mixer, whip together cream cheese, ⅓ cup granulated sugar, lemon juice and ½ tsp vanilla on low speed until mixture is smooth, set aside.
In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, salt and nutmeg, set aside. In a large mixing bowl, using an electric mixer on low speed, blend together 1 cup granulated sugar, buttermilk, vegetable oil, applesauce, eggs and 1 teaspoon vanilla for 30 seconds. Add in dry ingredients and mix just until combine. Using a rubber spatula, fold in grated carrots.
Fill paper lined muffin cups with a ⅛ cup muffin mixture. Gently drop 1 tablespoon of cream cheese mixture on top, in the center of each filled muffin cup, then cover the cream cheese mixture with an additional ⅛ cup muffin mixture. Sprinkle each muffin evenly with ½ tsp Raw Sugar. Bake 20 to 23 minutes until edges are lightly golden.
If necessary, run a knife around the edges of the cupcakes to remove from the pan. Enjoy warm for a slightly runnier cream cheese filling or allow to cool 30 to 40 minutes for a set cream cheese filling. Store muffins in an airtight container.
