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Carrot Cupcakes

Vegetarian • Makes 12 cupcakes

Produce

1 1/2 cups Carrots
1/4 tsp Ginger, ground
1 tsp Orange, zest

Refrigerated

1 Egg, large

Baking & Spices

1 1/2 cups All-purpose flour
1 tsp Baking powder
1/2 tsp Baking soda
1 cup Brown sugar, packed light
1/4 tsp Cinnamon, ground
1 cup Confectioners' sugar
1/4 tsp Nutmeg, grated
3/4 tsp Salt
1 3/4 tsp Vanilla, pure

Dairy

1 cup Butter, unsalted
1 package Cream cheese
2 tbsp Yogurt, plain low-fat
Martha Stewart Living

Carrot Cupcakes Recipe