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Carrot Cake Cupcakes
Prep Time
20 mins
Cook Time
24 mins
Cooling
1 hr
Total Time
1 hr 44 mins
 

These easy carrot cake cupcakes are decorated with a homemade cream cheese frosting and chopped walnuts. They are moist, tender, and delicious!

Course: Baked Goods, Dessert
Cuisine: American
Keyword: carrot cake cupcakes, carrot cupcakes
Servings: 12 cupcakes
Author: Tania
Ingredients
Batter
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup vegetable oil
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup Greek yogurt
  • 1 1/2 cups freshly grated carrots (from about 4 medium peeled carrots)
Cream Cheese Frosting
  • 3/4 cups unsalted butter (slightly softened and cold)
  • 12 oz cream cheese (no need to bring down to room temp)
  • 4 to 5 cups confectioners sugar, plus more as needed
  • 1 1/2 teaspoons vanilla extract
  • A pinch of salt
Other
  • Chopped walnuts for garnish (about ½ to 1 cup)
Instructions

  1. Preheat oven to 350 degrees. Line a 12 muffin tin with cupcake liners.

  2. Dry ingredients: In a large bowl, combine all-purpose flour, baking soda, baking powder, salt, and the ground spices (cinnamon, ginger, nutmeg, cloves). Set aside.

  3. Wet ingredients: In another bowl, whisk the vegetable oil, brown sugar, eggs, vanilla extract, and yogurt.

  4. Add the wet ingredients to the dry ingredients until combined. It must be well-combined but not over-mixed. Fold in the grated carrots.

  5. Pour batter in the prepared muffin tin, filling only 2/3 of the way. Bake for about 20-24 minutes, or until a toothpick inserted comes out clean. Remove from oven and let cool completely on a cooling rack.

  6. After the cupcakes have cooled completely, make the cream cheese frosting: Beat the unsalted butter (slightly softened and a bit cold) with cream cheese (also slightly softened and a bit cold) until combined. Add confectioners sugar, vanilla extract, and salt. Mix on low for a few seconds and then high for about 2-3 minutes until combined and smooth.

  7. Decorate the cupcakes with the cream cheese frosting and top with chopped walnuts. Enjoy!

Recipe Notes
  • Special equipment: 12-muffin tin, cupcake liners, box grater.
  • Grated carrots: Make sure you grate the carrots right before making the batter for best results. I used a box grater and it worked great.
  • Cream cheese frosting: I used about 4-5 cups of confectioner's sugar, but feel free to adjust the level of sweetness.
  • Make ahead: Cupcakes: Make the cupcakes the day before and let them cool completely so you can decorate the the next day. Frosting: the frosting can be made the day before and stored (covered) in the refrigerator.
  • Storing: Store in the refrigerator in a container for up to 3 days.