Carrot Cake Cupcakes With Fluffy Cream Cheese Frosting

"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!"
-- @houseofyumm


Prep time 1hr
Cook time 20mins


For the Cupcakes

  • 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

  • 8 ounces cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

For the Cupcakes


  • 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.

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