These are the perfect carrot cupcakes that are flavorful, moist, and tasty. You would never know that there are shredded carrots in these cupcakes.
The carrot cupcakes have a warm sweet flavor that balances well with the tangy cream cheese frosting. The cupcakes are so moist and you can taste the cinnamon spices in every bite. I use to think carrot cake could never taste good because there are carrots in it! It is hard to believe that something filled with vegetables could taste so delicious. I whipped these up because I accidentally ordered a huge bag of carrots online and I needed to get rid of some carrots. This recipe is easy to make and the cupcakes cook pretty fast in the oven.
A few tips:
Yogurt - the yogurt adds extra moisture and softness to these cupcakes. I love mixing yogurt in my baked goods because it feels fresh and healthy.
Carrots - I shred the carrots using a box grater with the larger grates. I prefer to see the shredded carrots in the cupcakes. You can use the smaller grates if you want a finer texture.
Spices - cinnamon, ginger, and cardamom are the perfect combinations and adds an extra element of flavor to these cupcakes. You can leave these spices out or only use cinnamon.
Icing the cupcakes - It is important to wait for the cupcakes to cool before icing or else the icing will melt all over the cupcakes. Trust me this will be a disaster and the icing will not taste good anymore. I let the cupcakes cool for 10-15 minutes before icing.
Toppings - I love to add a topping to my iced cupcakes so I added pepita seeds. You can use any kind of seed or extra grated carrots for topping.
Mix-ins - You can add different mix-ins to these cupcakes. A few of my favorite mix-ins for this are pepita seeds, crush walnuts or even chocolate chips.
Storage - if you ice all the cupcakes I would recommend storing the cupcakes in an airtight container and placing that container in the fridge. The cupcakes should last for about 5 days in the refrigerator.
Check out the video on how to make these below:
Carrot Cupcakes with Cream Cheese Frosting
Serving size: 12 cupcakes
Total Time: 45 minutes
Source: Adapted from A Modern Way to Eat by Anna Jones
6 tablespoons unsalted butter, melted
1/2 cup sugar
1 teaspoon cardamom
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon salt
1 3/4 cups flour
2 teaspoons baking powder
3 medium carrots, grated
2/3 cup greek yogurt
3 eggs
Icing:
1 cup cream cheese, softened
1/2 cup confectioners' sugar
a pinch of cinnamon
Step 1: Preheat oven to 400 degrees. Grease a muffin tin.
Step 2: In a large mixing bowl, mix melted butter and sugar. Add eggs and yogurt and mix well.
Step 3: Mix in the shredded carrots, salt, cinnamon, ginger, cardamom, and, baking powder.
Step 4: Slowly mix in the flour until the batter is smooth. Pour the batter into the muffin tins and bake for 22-25 minutes or until muffins are golden on top and a skewer inserted in the cupcakes comes out clean.
Step 5: While the cupcakes are baking, make the icing by creaming the cream cheese, sugar, and cinnamon in an electric mixer. Taste and adjust sugar and cinnamon to your liking.
Step 6: Take out muffins at let them cool for 15 minutes and then ice with cream cheese frosting. Sprinkle with pepita seeds and enjoy!
Comments