Carrot Cupcakes with Greek Yogurt Cream Cheese Frosting
These Carrot Cupcakes with Greek Yogurt Cream Cheese Frosting are amazingly soft, light, moist, and packed with organic freshly grated carrots. Each cupcake is beautifully decorated to represent the growing carrot in the dirt. The cream is not sweet at all with the addition of Greek yogurt makes it taste soft and creamy, you will be licking your fingers off with every bite!
Peel, rinse, and grate carrots. Set aside until ready for use.
Preheat the oven to 350 F (180 C). Beat eggs and sugar on high for 5 minutes. Reduce mixing speed to medium/low and add vanilla extract and apple sauce. Mix for another minute or so.
Remove bowl from the mixer stand and add mix in dry ingredients into the egg mixture in 2 separate additions. Carefully mix dry ingredients with each addition trying not to deflate air pockets. Use a large spatula to mix in the grated carrots very carefully in 2 additions.
Divide the batter evenly between the 24 liners. Bake for 20 minutes or until a toothpick, inserted in the center of a cupcake, comes out clean. Cool completely before frosting cupcakes.
Greek Yogurt Cream Cheese Frosting Instructions
Beat softened cream cheese and sugar on high mixing speed for a couple of minutes, scraping down the cream cheese on the sides of the mixer bowl halfway through. Then add butter and beat again until combined.
Next, add Greek yogurt, beat again for about a minute, scraping down the sides of the bowl in the middle of mixing. Finally, add vanilla extract and beat again for another minute.
Decorating the Cupcakes
Use large 2 A tip to pipe the cream onto cooled cupcakes. Sprinkle some crushed Oreo cookies on top of each cupcake
Add orange coloring (I used turmeric powder) to color the cream orange. Pipe out the carrot on top of each cupcake and insert carrot greenery into each carrot. You may decorate cupcakes any way you like it.
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