These easy carrot cake cupcakes are decorated with a homemade cream cheese frosting and chopped walnuts. They are moist, tender, and delicious!
Preheat oven to 350 degrees. Line a 12 muffin tin with cupcake liners.
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.
Wet ingredients: In another bowl, whisk the vegetable oil, brown sugar, eggs, vanilla extract, and yogurt.
Add the wet ingredients to the dry ingredients until combined. It must be well-combined but not over-mixed. Fold in the grated carrots.
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.
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.
Decorate the cupcakes with the cream cheese frosting and top with chopped walnuts. Enjoy!