Description
Deliciously moist Carrot Cake Cupcakes with a perfect spiced flavor, topped with silky cream cheese frosting.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 8 g (2 tsp) baking powder
- 3 g (1/2 tsp) baking soda
- 6 g (2 tsp) ground cinnamon
- 1 g (1/4 tsp) nutmeg
- Pinch of cloves
- 200 g (1 cup) packed light brown sugar
- 120 ml (1/2 cup) neutral vegetable oil
- 1 large egg
- 120 ml (1/2 cup) plain yogurt or sour cream
- 200 g (about 2 large) finely grated carrots
- 75 g (1/2 cup) chopped walnuts or pecans (optional)
- 5 g (1 tsp) kosher salt
- 225 g (8 oz) cream cheese, softened
- 56 g (4 tbsp) unsalted butter, softened
- 240–300 g (2–2 1/2 cups) powdered sugar
- 1 tsp vanilla
Instructions
- Preheat the oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly blended.
- In a separate bowl, whisk the brown sugar, oil, and egg until smooth, then stir in the yogurt and vanilla.
- Stir the grated carrots into the wet mix, then pour the dry ingredients over the wet and gently fold until just combined.
- Use a scoop to divide the batter into the liners, filling each about two-thirds full.
- Bake for 18–22 minutes until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Beat the cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla until spreadable.
- Frost each cupcake with about 30-40 g (2-3 tbsp) of frosting and serve.
Notes
For best texture, use full-fat cream cheese and ensure cupcakes are completely cool before frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360 kcal
- Sugar: 27 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 45 mg