Carrot Cupcakes with Lemon Frosting

Ingredients

Method

Preheat the oven to 180°C. Line a 12-cup muffin tin with paper liners and set aside
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside
In a separate large bowl, whisk together the melted butter, brown sugar, egg, yoghurt and vanilla. Add the carrots and stir until mixed. Add the dry ingredients to the wet ingredients, and continue to mix until all ingredients are incorporated
Divide the batter evenly between the muffin tins. Transfer into the oven to bake for 20-25 minutes or until a skewer inserted comes out clean
Remove the cupcakes from the pan, and transfer onto a wire rack to cool completely
To make the frosting, place all the ingredients in the bowl of an electric mixture and beat until smooth. Get the kids to help you spread the frosting over the cakes before serving for a yummy treat!