Carrot Cake Cupcakes

4.96 from 21 votes

These tender carrot cake cupcakes are loaded with spice and freshly grated carrots. Topped with the fluffiest cream cheese frosting ever!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings:

Author: Serene

Preheat oven to 350℉ degrees. Place liners in a cupcake tin and set aside.
In a large size bowl combine the wet ingredients: eggs, greek yogurt, vegetable oil, sugars, and vanilla extract. Stir until completely combined.
In a separate medium size bowl combine the dry ingredients: flour, baking powder, salt, nutmeg and cinnamon. Whisk together to combine.
Slowly add the dry ingredients to the wet and stir until mostly combined. Fold in the grated carrots and the chopped pecans. Don't overmix.
Scoop the batter and fill the cupcake liners about 3/4 full.
Bake for approximately 20 minutes, until a toothpick inserted in the center comes out clean.
Carefully remove the cupcakes from the tin and allow the cupcakes to cool on a wire rack.
To prepare the frosting add the cream cheese and butter to a mixing bowl. Mix until smooth. Add in the vanilla and powdered sugar. Mix on high speed until frosting is smooth and creamy.
Spread onto cooled cupcakes with an offset spatula or I used an Ateco 808 tip in a pastry bag.

Flour: Use regular or organic all purpose flour. For a gluten free option use a 1:1 gluten free mix.
Oil: Use your favorite cooking oil. Options include vegetable oil, coconut oil, or avocado oil. You can swap the oil out for unsalted butter.
Greek Yogurt: This makes the cupcakes extra tender and moist. You can swap this out for sour cream if needed.
Storage: Since these cupcakes have cream cheese frosting they should be stored in the refrigerator for up to 5 days. They don't need to be served cold though. Remove the cupcakes from the refrigerator 1-2 hours before serving to let them come to room temperature.