The Best Carrot  Cake Cupcakes

These carrot cake cupcakes have a deliciously moist crumb and are made of freshly grated carrots! Plus the homemade cream cheese frosting is an ideal combo!


For the cupcakes: – 1 1/2 cups all-purpose flour – 1 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt – 1 tsp cinnamon – 1/2 tsp nutmeg – 1 cup granulated sugar – 2 eggs – 1/2 cup vegetable oil – 1 tsp vanilla extract – 1 1/2 cups grated carrots For the frosting: – 4 oz cream cheese, softened – 1/4 cup plain Greek yogurt – 1/4 cup unsalted butter, softened – 2 cups powdered sugar – 1 tsp vanilla extract



24 cupcakes

45 mins

Step 1

Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 2

In a large bowl, beat together the granulated sugar, eggs, vegetable oil, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Step 3

Stir in the grated carrots until well combined. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Step 4

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting.

Step 5

To make the frosting, beat together the cream cheese, Greek yogurt, and butter until smooth and creamy.

Step 6

Gradually add the powdered sugar and vanilla extract, beating until well combined and the frosting is smooth and creamy. Once the cupcakes are cool, frost them with the cream cheese frosting.

Step 7

Garnish with additional grated carrots or other desired toppings. Serve and enjoy your delicious carrot cupcakes with Greek yogurt cream cheese frosting!