Carrot Cupcake Recipe | myfoodbook

Ingredients

• 190g plain flour, sifted
• 1 tsp baking powder
• 1/2 tsp bicarb soda
• 3/4 tsp salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 170g Western Star Original Butter, melted
• 200g brown sugar
• 1 large egg
• 2 tbsp plain yoghurt
• 1/4 tsp vanilla extract
• 1 1/2 cups grated carrots (approx 3)
• Frosting: 250g pkt cream cheese, at room temperature
• 230g icing sugar mixture, sifted
• 1 tbsp lemon juice
• 3 tsp lemon rind, finely grated