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Recipe: Easy Carrot Cake Cupcakes with Cream Cheese Frosting

FAQs

Recipe: Easy Carrot Cake Cupcakes with Cream Cheese Frosting

Recipe: Easy Carrot Cake Cupcakes with Cream Cheese Frosting

by @reviskitchenn

RECIPE NOTES

Prep: 30m|Cook: 25m

Recipe: Easy Carrot Cake Cupcakes with Cream Cheese Frosting

Recipe: Easy Carrot Cake Cupcakes with Cream Cheese Frosting

by @reviskitchenn

Prep: 30m|Cook: 25m

INGREDIENTS

12

servings

paper cupcake liners

1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoons ground cinnamon
1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups shredded carrots
1/4 tsp nutmeg
1/4 tsp cloves
1/2 cup brown sugar
1/3 cup Greek yogurt

For the frosting:

6 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
2 cups powdered sugar
1/2 teaspoon vanilla extract
Pinch kosher salt

INSTRUCTIONS

1
Make the cupcakes: Arrange a rack in the middle of the oven and heat to 350°F. Line a standard 12-well muffin pan with paper liners.
2
Place the flour, spices, baking powder, amd baking soda in a large bowl and whisk to combine. To another bowl, add the eggs, sugar, oil, yogurt, and vanilla and whisk until combined. Add the carrots.
3
Divide the batter among the lined muffin wells (they will be about 3/4 full). Bake until the cupcakes are lightly browned and a toothpick inserted in the center of the cupcakes comes out clean, about 20 minutes
4
Cool the cupcakes in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
5
Make the frosting: Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until lightened in texture, about 4-5 minutes.
6
Reduce the speed to low and beat in the powdered sugar about a cup at a time. Add the vanilla and salt, increase the speed to medium-high, and beat until fluffy and creamy, scraping down the sides of the bowl as needed, about 3 minutes more.
7
Dollop the frosting over the cupcakes or transfer to a piping bag fitted with a tip and pipe onto the cooled cupcakes.

Recipe Notes