These Carrot Cake Cupcakes are PERFECT for ushering in Spring. it’s officially here, folks! The weather is warm and my allergies are really starting to act up.
What better way to mark the start of Spring than with some sweet, super moist, carrot cake cupcakes? The recipe calls for freshly shredded carrots. While this might involve a little more effort than cutting open a bag of store bought shredded carrots, trust me when I say that taking the extra step is worth it.
The store bought shredded carrots are dry and pretty thick compared to what you’ll end up with if you grate them yourself. Just make sure to peel your carrots before taking a box grater to them. I use this one, and love it.
Once these carrot-flecked, moist spice cupcakes have baked and cooled, it’s time to frost them generously with cream cheese frosting. Get fancy and pipe the frosting, or go freeform, like I did. You can’t go wrong.
These cupcakes would make an excellent addition to your Easter table.
This recipe comes from Sally’s Baking Addiction.
These cupcakes are sweet (but not too sweet), moist, warmly spiced, and flecked with shredded carrots.
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup vegetable oil
- 1 cup brown sugar packed
- 2 eggs
- 1/3 cup plain yogurt
- 1 tsp vanilla extract
- 1 cup carrots freshly grated
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar plus more if you want a stiffer frosting
- 1 tsp vanilla extract
- 1/8 tsp kosher salt
Start by preheating the oven to 350 degrees F. Line a 12-cup muffin tin with liners and set aside.
In a large bowl, whisk the flour, baking powder, baking soda, salt, and spices together. Set this aside.
In a medium-sized bowl, whisk the oil, brown sugar, eggs, yogurt, vanilla extract, and shredded carrots together.
Pour the wet ingredients into the dry and whisk until they are completely combined. The batter will be pretty thick.
Fill the prepared cupcake liners approximately 2/3 full. Bake for 20-22 minutes, or until a toothpick, when inserted into the center, comes out clean. Allow the cupcakes to cool completely before frosting.
Use either a handheld electric mixer or a stand mixer to cream the cream cheese and butter together until they are smooth and creamy.
Add the powdered sugar, vanilla extract, and salt. Beat on low speed for about 30 seconds, then on high speed for about 2 minutes. If you want a stiffer frosting, add a bit of extra powdered sugar and beat to combine.
Frost the cupcakes. I went freeform with my frosting, rather than using a piping bag and tip. Either way, it's all good.