Carrot Cupcakes with Cream Cheese Frosting

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:

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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!

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