Moist Carrot Cake Cupcakes with Cream Cheese Frosting

By The Cooking Foodie · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. Whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl and set aside.
3. Whisk the eggs and brown sugar for about 1 minute until smooth, then whisk in the oil, yogurt (or sour cream) and vanilla until fully combined.
4. Fold in the grated carrots and chopped nuts.
5. Add the dry ingredients to the wet and mix gently until no flour streaks remain; do not overmix.
6. Fill the liners about ¾ full and bake for 18–22 minutes, until a toothpick inserted comes out clean and the tops spring back lightly. Cool completely before frosting.
7. For the frosting, beat the softened butter for about 1 minute until creamy, add the cream cheese and beat until smooth and lump-free, then gradually add the powdered sugar.
8. Mix in the vanilla and beat for 1–2 minutes until fluffy and smooth. If too soft, refrigerate for 30 minutes before piping.
9. Optionally, divide the frosting: leave most white, put about 3–4 tablespoons in one bowl and tint it orange, and about 2–3 tablespoons in another and tint it green, adding gel colouring a drop at a time until the shade is right.
10. Frost the cupcakes with the white frosting using a spatula or a large round or star tip.
11. Optionally, pipe a small triangle or short line of orange frosting in the centre of each cupcake for the carrot, then pipe 3–4 short green strokes on top for the leaves.

Summarized from The Cooking Foodie's video. Watch it for the details.

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