Carrot Cake Cupcakes with Cream Cheese Frosting
User Reviews
4.9
Carrot Cake Cupcakes with Cream Cheese Frosting
Description
This recipe for Carrot Cake Cupcakes with Cream Cheese Frosting uses freshly grated carrots mixed with pineapple, yogurt, and buttermilk to create moist, textured cupcakes spiced with cinnamon, ginger, and vanilla. The batter is baked until a toothpick inserted comes out clean, then cooled and topped with a fluffy cream cheese and butter frosting sweetened with powdered sugar. The cupcakes offer a tender crumb and a balance of subtle sweetness and spice from the incorporated ingredients.
The frosting is made by creaming room temperature butter and cream cheese together until smooth, then blending in vanilla and powdered sugar to achieve a consistency suitable for spreading or piping. Sprinkles can be added for decoration if desired.
This dessert can be made with mix-ins like raisins or nuts for texture variation, either in the batter or sprinkled atop the frosting. It stores well at room temperature in an airtight container.
Using freshly grated carrots is important to ensure the cupcakes stay moist and tender, as pre-shredded carrots tend to be dry and result in less pleasant texture. Allowing butter and cream cheese to reach room temperature before making frosting helps achieve a smooth, lump-free icing. Alternatives like plain yogurt, sour cream, or smooth tofu can substitute for yogurt in the batter if needed.
Ingredients
- 10 ounces carrot grated
- 3 egg
- ½ cup yogurt I used 0% fat, plain, Greek
- ½ cup pineapple drained, crushed
- ½ cup neutral cooking oil generic cooking oil
- ⅓ cup buttermilk
- 1 ½ teaspoons vanilla extract
- 2 cups sugar
- 3 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- 1 teaspoon salt
Frosting
- 8 ounces cream cheese at room temperature
- 8 tablespoons butter at room temperature
- 1 teaspoon vanilla extract
- 3-4 cups powdered sugar
- Sprinkles optional
Instructions
- Preheat oven to 325 and line muffin tins with cupcake wrappers. In a large bowl combine carrots and next seven ingredients and mix with a hand mixer until smooth. In another bowl whisk together flour and next five ingredients. Add dry ingredients to wet ingredients and mix until just combined (don't over mix).
- Pour batter into prepared pans, filling each wrapper about 3/4 full. Bake 20-22 minutes until an inserted toothpick comes out clean. Allow to cool completely.
Frosting
- In a large bowl cream together butter and cream cheese until fluffy (2-3 minutes). Mix in vanilla. Add powdered sugar one cup at a time until frosting reaches desired consistency (for piping I suggest closer to 4 cups for a stiffer frosting that will hold up).
- Spread or pipe onto cupcakes. Top with sprinkles if desired. Store in airtight container at room temperature.
Notes
- Use freshly grated carrots instead of pre-shredded for better moisture and texture in the cupcakes.
- Ensure butter and cream cheese are at room temperature before making frosting to achieve smooth consistency without lumps.
- Plain yogurt, sour cream, extra buttermilk, whipped cottage cheese, or smooth tofu can substitute for yogurt in the batter.
- Raisins, walnuts, or pecans may be added into the batter or sprinkled on top of the frosting for added texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 189mg | 8% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 1442IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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