Carrot Cake Cupcakes
These moist Carrot Cake Cupcakes are perfectly spiced and topped with the best cream cheese frosting. An easy, scratch made Easter dessert recipe with toasted walnuts!
Equipment
- 1 cupcake pan
Ingredients
Cupcake Batter
- ½ cup light brown sugar packed
- ⅓ cup granulated sugar
- 2 large eggs
- ¼ cup vegetable oil
- 3 ounces plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup carrots shredded
- ½ cup walnuts toasted and chopped
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 4 ounces unsalted butter softened
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 3 cups powdered sugar
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- For the batter: Preheat the oven to 350°F and line a cupcake pan with liners.
- In a large bowl mix together both sugars, eggs, oil, yogurt and vanilla extract. Mix until fully combined.
- In a separate bowl whisk together the flour, baking powder, baking soda, all of the spices and the salt. Whisk until fully combined.
- Next add the carrots and ¼ cup of the walnuts to the dry ingredients. Reserve the rest of the walnuts for decorating the cupcakes. Using your hands, mix until all of the carrots and nuts are coated with the flour and there are no clumps of carrots.
- Now stir the dry ingredients into the wet ingredients and mix until fully incorporated.
- Scoop into the lined cupcake pan, filling each liner ¾ of the way full. Bake for 20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
- Cool completely before frosting.
- For the Cream Cheese Frosting: In the bowl of a stand mixer, cream together the butter and cream cheese until well combined. Make sure there are no clumps before adding the powdered sugar.
- Next add in the powdered sugar, a little at a time until completely combined. Stir in the vanilla extract and salt.
- Frost the cooled cupcakes, then top each one with the remaining chopped walnuts. Enjoy!
Tried this recipe?Let us know how it was!