Imagine biting into a moist, perfectly spiced cupcake that's not just delicious, but also secretly healthier than your typical dessert. These Carrot Cupcakes with Greek Yogurt Cream Cheese Frosting are about to revolutionize your baking game, combining the classic comfort of a traditional carrot cake with a modern, guilt-reducing twist. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality cupcakes right from your own kitchen, with a tangy frosting that will make your taste buds dance!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups grated carrots
- 1 cup Greek yogurt
- 1/2 cup cream cheese
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with cupcake liners or grease the cups with cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt until well combined. Set this dry mixture aside.
- In a large mixing bowl, combine the sugar and vegetable oil. Use an electric mixer on medium speed to beat the mixture until it is smooth and well blended, about 2 minutes.
- Add the eggs to the sugar and oil mixture, one at a time, mixing well after each addition. Continue to beat until the mixture is fluffy and light in color, approximately 2-3 minutes.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; it's okay if there are a few small lumps.
- Fold in the grated carrots using a spatula, ensuring they are evenly distributed throughout the batter.
- Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full to allow for rising during baking.
- Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting. In a medium bowl, combine the Greek yogurt and cream cheese. Use an electric mixer to beat the mixture until smooth and creamy, about 2-3 minutes.
- Gradually add the powdered sugar to the cream cheese mixture, mixing on low speed until fully incorporated. Increase the speed to medium and beat until the frosting is fluffy and well combined.
- Once the cupcakes are completely cool, use a spatula or a piping bag to frost each cupcake generously with the Greek yogurt cream cheese frosting.
- Optionally, you can garnish the frosted cupcakes with additional grated carrots or a sprinkle of cinnamon for an extra touch.
- Serve the carrot cupcakes immediately or store them in an airtight container in the refrigerator for up to 3 days.
Tips
- Use fresh, finely grated carrots for the best texture and moisture
- Don't overmix the batter - this can lead to tough, dense cupcakes
- Make sure ingredients like eggs and yogurt are at room temperature for smoother mixing
- Check cupcakes early - ovens can vary, so start testing at 16-17 minutes
- Let cupcakes cool completely before frosting to prevent melting
- For extra flavor, consider adding a pinch of nutmeg or ginger to the batter
- Store frosted cupcakes in the refrigerator to maintain the cream cheese frosting's stability
- For a decorative touch, reserve some grated carrots to sprinkle on top of the frosting
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 6g
Fat: 24g
Saturated Fat: 5g
Cholesterol: 55mg
