Carrot Cake Cupcakes
The perfect recipe for moist, delicious carrot cake cupcakes. Topped with tangy cream cheese frosting, they'll keep you coming back for more.
Servings: 16 cupcakes
Ingredients
For the Cupcakes:
- 1½ cups All-Purpose Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ¼ teaspoon Ginger
- ¼ cup Canola Oil
- ⅓ cup Greek Yogurt
- ½ cup Brown Sugar
- ½ cup Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1½ cups Grated Carrot
For the Frosting:
- 8 ounces Cream Cheese
- ½ cup Unsalted Butter
- 4 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- ⅛ teaspoon Salt
Instructions
For the Cupcakes:
- Preheat oven to 350°F and line muffin pan with cupcake liners. Set aside.
- In a medium-sized bowl, add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk thoroughly to combine and set aside.
- In a large bowl, add the oil and yogurt. Use a whisk and mix together until they come together. Add the sugars and whisk to combine.
- Add the eggs, one at a time, whisking to incorporate each before adding the next. Whisk in the vanilla extract.
- Add the dry ingredients and mix together with a whisk until just a few streaks of flour remain.
- Add the grated carrot and use a rubber spatula to fold the carrot into the batter.
- Distribute the batter evenly amongst the cupcake pan, and bake in preheated oven for 15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before frosting.
For the Frosting:
- In a large bowl with a hand mixer (or in the bowl of a stand mixer with the paddle attachment) beat your cream cheese and ROOM TEMPERATURE butter together until combined. The butter MUST be room temperature if you want them to combine without getting gross lumps of butter.
- Add the powdered sugar, vanilla, and salt. Beat on low to combine.
- Frost the cooled cupcakes using your preferred method and enjoy!