Bake up a batch of these delightfully moist carrot cake cupcakes, each one infused with the warm spice of cinnamon and topped with a rich and creamy cheese frosting. A perfect balance of savory and sweet, these cupcakes are a surefire way to treat yourself any day of the week.
Yield: A delightful dozen
Ingredients:
For the Carrot Cake Cupcakes:
- 3/4 cup brown sugar for a deep, molasses-like sweetness
- 1/2 cup canola or vegetable oil, to keep the cupcakes moist
- 1/2 cup Greek yogurt, for a tangy twist
- 2 eggs, for binding the batter
- 1 tsp vanilla extract, for a hint of vanilla essence
- 1 1/2 cups all-purpose flour, for structure
- 1/2 tbsp cinnamon, for that warm spice
- 2 tsp baking powder, for lift
- 1/2 tsp baking soda, for texture
- 1/2 tsp salt, to balance the flavors
- 1 cup finely grated carrots, for moisture and natural sweetness
For the Cream Cheese Frosting:
- 1/2 cup butter, softened for a smooth frosting
- 8 oz cream cheese, softened to room temperature for creaminess
- 2 cups powdered sugar, sifted for a smooth finish
- 1 tsp vanilla extract, for flavor enhancement
Instructions:
- Preheat the oven to 350°F (175°C). Begin by whisking together brown sugar, oil, Greek yogurt, eggs, and vanilla until smooth.
- Mix in flour, cinnamon, baking powder, baking soda, and salt until almost combined.
- Squeeze the moisture from the grated carrots, then fold into the batter.
- Line a muffin tin with baking cups, fill each 3/4 full with batter, and bake for 18-20 minutes.
- While the cupcakes cool, beat together the butter and cream cheese for the frosting, then gradually add powdered sugar and vanilla until smooth.
- Pipe the frosting onto cooled cupcakes and spread with a spatula.
These carrot cake cupcakes are a wonderful addition to any gathering, or just to have on hand for a sweet treat. Share the recipe with friends and bookmark it for your next baking day! Enjoy the delightful blend of flavors and textures in these homemade cupcakes.
