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Dessert Recipe: Carrot Cupcakes w/ Cream Cheese Frosting

Carrot cake is a dessert that really takes us down memory lane and always holds a special place in our heartwe thought we’d update it a little and turn it into some fun and delectable cupcakes! And of course, you can’t have a carrot (cup)cake without cream cheese frosting, so we’ve got you covered on that as well!

These cupcakes are moist and packed with flavor, and they’re the perfect choice for any celebrationor really any time you get a hankering for them!

Dessert Recipe: Carrot Cupcakes w/ Cream Cheese Frosting

Carrot Cupcakes

Yields 12 cupcakes

Ingredients

Cupcakes:

  • 1 1/2 cups carrot (grated)
  • 1 cup flour
  • 3/4 cup sugar
  • 1/3 cup oil
  • 1/4 cup plain, Greek yogurt
  • 2 eggs, beaten
  • 2 tablespoons buttermilk
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 pinch ground ginger

Frosting:

  • 4 oz. cream cheese, room temperature
  • 4 tablespoons butter
  • 2-2 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Directions

  1. Preheat oven to 350º F and line your muffin tin with cupcake liners.
  2. In a large bowl, sift together your flour, sugar, cinnamon, ginger, baking soda, powder and salt.
  3. In a separate bowl, combine grated carrots, oil, buttermilk, vanilla and yogurt. Mix well.
  4. Slowly add your flour mixture to the wet ingredients, then add the beaten eggs. Stir until everything is well incorporated, but don’t over mix.
  5. Using a spoon or ice cream scooper, pour batter into muffin tins, about 2/3-3/4 full.
  6. Place in oven and bake for 13-15 minutes, or until golden brown and springy to the touch. Toothpick inserted in center should come out clean. Remove from oven and let cool.
  7. For the frosting, combine cream cheese, butter, vanilla extract and sugar, one cup at a time, until desired consistency is reached. For a thicker frosting, add a little more powdered sugar.
  8. Transfer frosting to piping bag (or Ziploc bag with the corner cut off), frost cupcakes and enjoy!

Recipe adapted Pinch of Yum

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