"Getting the weekend started with some carrot cake cupcakes. Topped with ultra fluffy cream cheese frosting. These cupcakes are made from scratch with fresh grated carrots and a sprinkling of chopped pecans. Plus the cakes are super moist thanks to a special ingredient I like to add to my cupcakes! You need to go check it out!"
Carrot Cake Cupcakes With Fluffy Cream Cheese Frosting
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- Recipe Card
Prep time 1hr
Cook time 20mins
Recipe Card
For the Cupcakes
ingredients
- 4 eggs
- 5 ounces plain or vanilla Greek yogurt
- 1/2 cup vegetable oil
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 3 cups carrots, grated
- 1/4 cup pecans, chopped
For the Cream Cheese Frosting
ingredients
- 8 ounces cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
For the Cupcakes
Method
Step 1
Preheat oven to 350℉ degrees. Place liners in a cupcake tin and set aside.
Step 2
In a large bowl combine the eggs, greek yogurt, vegetable oil, sugars, and vanilla extract. Stir until completely combined.
Step 3
In a separate medium size bowl combine the flour, baking powder, salt, nutmeg and cinnamon. Whisk together to combine.
Step 4
Slowly add the dry ingredients to the wet and stir until mostly combined. Fold in the grated carrots and the chopped pecans. Don’t overmix.
Step 5
Bake for approximately 20 minutes, until a toothpick inserted in the center comes out clean. Carefully remove the cupcakes from the tin and allow the cupcakes to cool on a wire rack.
For the Cream Cheese Frosting
Step 1
Add the cream cheese and butter to a medium mixing bowl. Mix until smooth. Add in the vanilla and powdered sugar. Mix on high speed until frosting is smooth and creamy.
Step 2
Spread onto cooled cupcakes with an offset spatula or I used an Ateco 808 tip in a pastry bag.