Carrot Cupcakes with Brown Sugar Cream Cheese Frosting
Cupcakes have always been my thing. I think they were a bit of a fad for a while when I was in college or something. I just love how versatile they are and how many fun flavors you can try without going for a whole cake. I don’t make them as much as I used to, but I was in the mood for conquering something tasty for the upcoming Easter holiday, so of course I have to go with carrots.
Carrot cake. Zucchini cake. They can be scary because vegetables don’t “belong” in desserts, but they are really underestimated! I have excelled in this area with muffins, mostly for my toddler, but in a cupcake and with frosting? How can it be bad?
Details
These carrot cupcakes are such a delicious bite because they’re not overly sweet but with that creamy brown sugar frosting, they are so tasty! The most time consuming part of baking these is shredding the carrots. You could use a food processor, which would be must faster. I actually don’t own one, so I do it the old fashioned way, by hand.
Besides that step, you just combine the dry ingredients in one bowl and then the rest in another. Anyone can make these!
I use coconut oil in this recipe, partially because I am trying to stay away from vegetable/canola in my pantry if possible. So, the coconut works really well! Make sure you melt it before measuring if you go this route. Vegetable will also work just fine.
The greek yogurt element can be adjusted with applesauce or sour cream. Any of these three will keep the carrot cupcakes perfectly moist and still fluffy.
The other two keys to success here are avoiding over mixing and over baking. Once you add the dry ingredients to the wet ingredients, mix it just enough! Then keep an eye on the cupcakes once they hit 12 minutes in the oven.
These will be served at our family Easter gathering, so we will see if they enjoy them as much as I have. if not, more for me!
If you are a fan of carrot cake, or feeling ambitious and want to try something new and yummy, give this one a try. I think you’ll join me on the dark side of vegetables in dessert.
Happy Easter weekend!
Carrot Cupcakes With Brown Sugar Cream Cheese
Ingredients
Cupcakes
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 1/2 tsp cinnamon
- 3/4 tsp ginger
- 3/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 2/3 cup coconut oil substitute vegetable oil
- 1 1/2 cup light or dark brown sugar
- 1/2 cup plain Greek yogurt substitute sour cream or applesauce
- 4 eggs
- 2 tsp vanilla
- 3 cups finely shredded carrots
- 3/4 cup finely chopped walnuts optional
Frosting
- 8 oz cream cheese
- 4 tbsp butter
- 3/4 cup brown sugar
- 2 cups plus confectioners sugar
- 1/2 tbsp vanilla
Instructions
Cupcakes
- Preheat oven to 350 F.
- Line two cupcake pans for 24 cupcakes, or grease if you prefer not to use cupcake liners.
- In a bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- With a whisk by hand or with a stand mixer, combine coconut oil, brown sugar, greek yogurt, eggs, and vanilla.
- Slowly add shredded carrots and walnuts if using. Do not over mix! Just combine so carrots and walnuts are evenly spread out.
- Batter should fill 2/3 of each cupcake. Bake for 13-15 minutes. Try not to over bake them! They shouldn’t need more than 15 minutes.
- Allow them to cool completely.
Frosting
- Bring cream cheese and butter to room temperature.
- Use a stand mixer to combine all ingredients. Paddle attachment will work best for consistency, but allow it to work for at least 4-5 minutes to get a nice smooth texture.
- Spread generously with a knife onto cooled cupcakes, or use a piping bag to top them!
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