Carrot Cake Cupcakes with Cream Cheese Frosting

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Spring is on its way, which means it is time for new beginnings. What does spring mean to you? For me, after a long bleak winter, there’s nothing better than hearing birds chirping, daffodils blooming, leaves reappearing on the trees, and most importantly, digging into my favorite Carrot Cake.

These Carrot Cake Cupcakes have all the flavors of a classic Carrot Cake, but in the form of cupcakes. Moist, light, packed with freshly grated carrot, infused with rich warm spices and topped off with a luscious cream cheese frosting, you will love everything about them.
Though these cupcakes grace our table during Easter, spring brunches, birthdays and celebrations, they are also an incredible dessert that can be enjoyed all year long.
Are these healthy? Not, so much but they are certainly one of the tastiest way to get your daily intake of veggies.

How to Store these Cupcakes?

These cupcakes are best stored in the refrigerator in an airtight container for upto 5 days.
If you are looking for other Desserts for the holiday season, you can also check:
Tips and Tricks
  • The key to super-moist cupcakes lies in using freshly grated carrots. The store bought pre-shredded carrots are generally too dry for this recipe.
  • Do not squeeze the moisture out of the shredded carrots. A lot of recipes call for draining the excess moisture, but that would take away the moistness from the cupcakes.
  • Allow the cupcakes to cool down completely before adding the cream cheese frosting. If you frost them while they are warm, the frosting will melt.
  • Don't overmix the batter.The more you mix the batter, the more gluten strands form, creating a denser texture. For a soft and light crumb, only mix until incorporated!

If you make these Carrot Cake Cupcakes, I would love to know how they turned out! Please let me know by leaving a comment below.



Carrot Cake Cupcakes with Cream Cheese Frosting Carrot Cake Cupcakes with Cream Cheese Frosting
Author: Happily Cooking
Preparation Time:
Cooking time:
Cooling time:
Yields: 12 cupcakes
Calories per serving: 220kcal




Ingredients:
    For the Cupcakes
  • 1 1/3 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg powder
  • 1/2 cup vegetable oil
  • 3/4 cup brown sugar
  • 2 eggs, at room temperature
  • 1/3 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 cup peeled and shredded carrots
  • 1/3 cup chopped walnuts or pecans, plus more for garnishing, optional

    • For the Cream Cheese Frosting
  • 180 g full fat cream cheese, at room temperature
  • 1/2 cup unsalted butter, softened to room temperature
  • 2 cups powdered sugar ( you can adjust as per your taste)
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions:
  1. Preheat the oven to 175°Celsius. Line a 12-cup muffin pan with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon powder, ginger, and nutmeg powder. Set aside.
  3. In another bowl, whisk the oil, brown sugar, eggs, yogurt and vanilla extract together until combined, and then add in the shredded carrots.
  4. Pour the wet ingredients into the dry ingredients and fold or whisk together until completely combined. The batter will be slightly thick.
  5. Evenly divide the batter into the cupcake liners, filling only about 3/4 full.
  6. Transfer to the oven and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cupcakes to cool down completely before decorating them with cream cheese frosting.
  8. Meanwhile, make the frosting, in a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
  9. Add the powdered sugar, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes.
  10. Cover and refrigerate the frosting for 30 minutes, if you plan to pipe the frosting with a piping bag. However, this step is optional.
  11. Transfer the cream cheese filling to a piping bag fitted with a round tip (or ziplock bag with snipper corner). Pipe on to the cupcakes, sprinkle with chopped walnuts or pecans if desired and serve!

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