Name: Carrot Cake Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 12
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 2 large eggs, at room temperature; 3/4 cup granulated sugar; 1/2 cup vegetable oil; 1/3 cup plain Greek yogurt; 1 1/2 cups finely grated carrots (about 3 medium carrots); 1/2 cup chopped walnuts (plus extra for garnish); 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened

Instructions

Prepare the oven and pan

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.
Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
Prepare the wet mixture

In a large bowl, beat the eggs and sugar together until light and fluffy, about 2 minutes. Gradually add the oil while continuing to beat. Stir in the Greek yogurt until smooth.
Combine wet and dry ingredients

Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix. Fold in the grated carrots and chopped walnuts.
Bake the cupcakes

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack before frosting.
Prepare the frosting

In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add 2 cups of powdered sugar and 1 teaspoon of vanilla extract, beating until light and fluffy.
Frost and garnish

Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake. Sprinkle with additional chopped walnuts for garnish if desired.

Carrot Cake Cupcakes

Ingredients

Instructions

Nutritional Information