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Delicious Carrot Cake Cupcakes. recipe image

Carrot Cake Cupcakes.

These Carrot Cake Cupcakes are moist and flavorful, topped with creamy frosting. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1/2 cup melted coconut oil
  • 3/4 cup brown sugar
  • 1/3 cup plain Greek yogurt
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/3 cups grated carrots
  • 1 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
For the Frosting:
  • 8 ounces cream cheese
  • 2 sticks salted butter at room temperature
  • 3 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1/4 cup warm milk

Equipment

  • Mixing bowls
  • Whisk
  • Cupcake Pan
  • Cupcake Liners
  • Electric mixer
  • Grater

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners and set aside.
  2. Step 2: In a large mixing bowl, combine the melted coconut oil, brown sugar, Greek yogurt, eggs, and vanilla extract. Whisk until smooth.
  3. Step 3: Fold in the grated carrots into the wet mixture.
  4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, ginger, and kosher salt.
  5. Step 5: Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  6. Step 6: Fill each cupcake liner about two-thirds full with the batter.
  7. Step 7: Bake for 18-20 minutes, or until a toothpick comes out clean. Cool in the pan for a few minutes before transferring to a wire rack.
  8. Step 8: In a mixing bowl, beat the cream cheese and salted butter until creamy. Gradually add the powdered sugar and vanilla, mixing until smooth.
  9. Step 9: Once cooled, pipe or spread the cream cheese frosting on each cupcake.

Notes

  • Store cupcakes in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to a week.
  • Freeze unfrosted cupcakes for up to 3 months.