Carrot Cake Cupcakes | A Nerd Cooks
Carrot Cake Cupcakes with Cream Cheese Frosting
Prep Time
15 mins
Cook Time
20 mins
Cooling time
1 hr 30 mins
Total Time
2 hrs 5 mins
 

These cupcakes are sweet (but not too sweet), moist, warmly spiced, and flecked with shredded carrots.

Course: Dessert
Cuisine: American
Servings: 12 people
Ingredients
Cupcakes
  • 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
Frosting
  • 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
Instructions
To make the cupcakes
  1. Start by preheating the oven to 350 degrees F. Line a 12-cup muffin tin with liners and set aside.

  2. In a large bowl, whisk the flour, baking powder, baking soda, salt, and spices together. Set this aside.

  3. In a medium-sized bowl, whisk the oil, brown sugar, eggs, yogurt, vanilla extract, and shredded carrots together.

  4. Pour the wet ingredients into the dry and whisk until they are completely combined. The batter will be pretty thick.

  5. 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.

To make the frosting
  1. Use either a handheld electric mixer or a stand mixer to cream the cream cheese and butter together until they are smooth and creamy. 

  2. 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
  1. Frost the cupcakes. I went freeform with my frosting, rather than using a piping bag and tip. Either way, it's all good.