Description
These Carrot Cake Cupcakes are moist, flavorful, and perfectly spiced with cinnamon and ginger. Topped with a creamy homemade cream cheese frosting, these cupcakes are an irresistible treat perfect for any occasion. The combination of coconut oil and Greek yogurt adds a tender texture, while the fresh grated carrots bring natural sweetness and moisture.
Ingredients
Cake Ingredients
- 1/2 cup melted coconut oil
- 3/4 cup brown sugar
- 1/3 cup plain Greek yogurt
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/3 cups grated carrots
- 1 1/3 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
Frosting Ingredients
- 8 ounces cream cheese
- 2 sticks salted butter, at room temperature
- 3 cups powdered sugar
- 1 tablespoon vanilla extract
- 1/4 cup warm milk
Instructions
- Preheat and prepare pans: Preheat your oven to 350° F (175° C). Line a 12-cup cupcake pan with paper liners to prevent sticking and ensure easy removal of cupcakes.
- Mix wet ingredients: In a large bowl, beat together the melted coconut oil, brown sugar, eggs, plain Greek yogurt, and vanilla extract until thoroughly combined, creating a smooth batter base.
- Add carrots and dry ingredients: Stir the grated carrots into the wet mixture. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, and kosher salt. Gradually fold the dry ingredients into the wet ingredients until just combined; avoid overmixing to keep cupcakes tender.
- Fill cupcake molds and bake: Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 25-30 minutes, or until the tops are set and no longer wobbly in the center. Use a toothpick to test doneness – it should come out clean or with a few moist crumbs.
- Cool cupcakes: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
- Prepare the cream cheese frosting: In a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth and whipped. Add the softened salted butter and continue beating until the mixture is light and fluffy, about 2 minutes.
- Add sugar and flavoring to frosting: Gradually add the powdered sugar, vanilla extract, and a pinch of salt to the cream cheese mixture. Beat until light and fluffy. Slowly stream in warm milk, beating continuously, until the frosting reaches your desired spreading consistency. You may not need to use all the milk.
- Frost and decorate: Once cupcakes are completely cooled, frost each cupcake generously with the cream cheese frosting. For an elegant finish, dust the tops with matcha powder, strawberry powder, or garnish with edible flowers if desired.
Notes
- Be careful not to overmix the batter to ensure a tender crumb.
- Make sure the cupcakes are completely cool before frosting to prevent the frosting from melting.
- For a dairy-free option, substitute cream cheese and butter with suitable vegan alternatives.
- The frosting consistency can be adjusted with warm milk; add gradually to avoid it becoming too runny.
- You can store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
