Carrot Cake Cupcakes
User Reviews
4.8
15 reviews
Excellent
Carrot Cake Cupcakes
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These tender carrot cake cupcakes are loaded with spice and freshly grated carrots. Topped with the fluffiest cream cheese frosting ever!
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Ingredients
- 4 large eggs
- 5.3 ounces plain or vanilla Greek yogurt
- ½ cup vegetable oil
- 1 cup light brown sugar
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon nutmeg
- 3 cups grated carrots
- ¼ cup Chopped Pecans
Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- ¼ cup unsalted butter room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350℉ degrees. Place liners in a cupcake tin and set aside.
- In a large size bowl combine the wet ingredients: eggs, greek yogurt, vegetable oil, sugars, and vanilla extract. Stir until completely combined.
- In a separate medium size bowl combine the dry ingredients: flour, baking powder, salt, nutmeg and cinnamon. Whisk together to combine.
- Slowly add the dry ingredients to the wet and stir until mostly combined. Fold in the grated carrots and the chopped pecans. Don't overmix.
- Scoop the batter and fill the cupcake liners about 3/4 full.
- Bake for approximately 20 minutes, until a toothpick inserted in the center comes out clean.
- Carefully remove the cupcakes from the tin and allow the cupcakes to cool on a wire rack.
- To prepare the frosting add the cream cheese and butter to a mixing bowl. Mix until smooth. Add in the vanilla and powdered sugar. Mix on high speed until frosting is smooth and creamy.
- Spread onto cooled cupcakes with an offset spatula or I used an Ateco 808 tip in a pastry bag.
Equipments used:
Notes
- Flour: Use regular or organic all purpose flour. For a gluten free option use a 1:1 gluten free mix.
- Oil: Use your favorite cooking oil. Options include vegetable oil, coconut oil, or avocado oil. You can swap the oil out for unsalted butter.
- Greek Yogurt: This makes the cupcakes extra tender and moist. You can swap this out for sour cream if needed.
- Storage: Since these cupcakes have cream cheese frosting they should be stored in the refrigerator for up to 5 days. They don't need to be served cold though. Remove the cupcakes from the refrigerator 1-2 hours before serving to let them come to room temperature.
Nutrition Information
Show Details
Serving
1
Calories
293kcal
(15%)
Carbohydrates
52g
(17%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
51mg
(17%)
Sodium
169mg
(7%)
Potassium
137mg
(4%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
3481IU
(70%)
Vitamin C
1mg
(1%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 | |
| Calories | 293kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 51mg | 17% |
| Sodium | 169mg | 7% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 3481IU | 70% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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