These carrot cake cupcakes are super easy to make. In just a few simple steps, you'll have a batch of these moist, fluffy, and spongy cupcakes with a slightly tangy yet incredibly smooth cream cheese frosting.
Course Cupcakes
Cuisine American
Keyword carrot cake cupcakes
Prep Time 25 minutesminutes
Cook Time 15 minutesminutes
1 hourhour30 minutesminutes
Total Time 2 hourshours10 minutesminutes
Servings 24cupcakes
Author Valya's Taste of Home
Ingredients
For the Carrot Cake Cupcake Batter
2 ½cups– organic all-purpose flour
1tsp.– baking soda
1tsp.– baking powder
1tsp.– ground cinnamon
¼tsp.– nutmeg
¼tsp.– sea salt
3large – eggs
¾cup– organic sugar
1tsp.– pure vanilla extract
1cup- kefir
2cups– grated carrots
For the Carrot Cake Cupcake Frosting
16oz.– cream cheese
½cup– organic sugar
4oz.– unsalted butter
½cup– Greek yogurt plain
½tsp.- pure vanilla extract
¼tsp.– sea salt
2cups– cold heavy whipping cream
For the Carrot Cake Cupcake Topping
Sugar carrot candies
Sparkly edible glitter
Supplies
24 -cupcake liners
1 - (24 cupcake ) - regular muffin pan
Instructions
Preparing the Carrot Cake Cupcake Batter
Mix the dry ingredients: In a large bowl, mix together the dry ingredients - flour, baking soda, baking powder, ground cinnamon, nutmeg, and sea salt. Set this aside for now.
Preheat the oven: Preheat your oven to 350 F (180 C) to prepare it for baking.
Prepare the wet ingredients: In the bowl of a stand mixer, beat the eggs and sugar on high speed for about 5 minutes or until the mixture is fluffy and pale in color. Reduce the mixing speed to medium/low and add the vanilla extract and kefir. Mix for another minute.
Incorporate the dry ingredients and carrots: Remove the bowl from the mixer stand. Using a large silicone spatula, gently fold in half of the dry ingredients into the egg mixture. Then, add in half of the grated carrots, and stir carefully. Try not to deflate too many air pockets. Repeat this process with the remaining half of the dry ingredients and carrots.
Baking the Carrot Cake Cupcakes
Fill the cupcake liners: Divide the batter evenly between 24 cupcake liners, filling each about halfway. This will guarantee even baking.
Bake the cupcakes: Place the cupcake pan in the preheated oven and bake for 15 minutes or until an inserted toothpick into the center of a cupcake comes out clean.
Cool the cupcakes: Allow the cupcakes to cool in the pan for 5 - 10 minutes, then transfer them to a wire rack to cool completely.
Preparing the Cream Cheese Frosting
Beat the cream cheese: In the bowl of a stand mixer, beat the softened cream cheese on high speed for a couple of minutes. Stop halfway through to scrape down the cream cheese on the sides of the mixer bowl.
Add the butter: Next, add the unsalted butter to the cream cheese and beat again until the two are well combined.
Incorporate the sugar and Greek yogurt: With the mixing speed on medium, add the organic sugar, then the Greek yogurt. Beat for about a minute, stopping midway to scrape down the sides of the bowl.
Add the remaining ingredients: Finally, add the pure vanilla extract, sea salt, and cold heavy whipping cream. Start beating the cream slowly on low, then gradually increase the mixing speed to medium.
Decorating the Carrot Cake Cupcakes
Pipe the cream: Use a piping bag fitted with a large Wilton 6A tip to pipe the cream cheese frosting onto the cooled cupcakes.
Add the final touches: Place a sugar carrot candy on top of each cupcake to add a pop of color and a hint of sweetness. Sprinkle some edible sparkly glitter over the cupcakes to give them a festive, celebratory look.
Notes
The frosting will thicken during the mixing process. Do not overbeat the frosting! As soon as it starts to hold its shape the frosting is ready.
The sugar carrot candies on top of the frosting will begin to melt after some time, so for the best presentation please leave this decorating step to be done no longer than 30 minutes before serving.