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Carrot Cake Cupcakes

June 20, 2012 in cupcakes - 4 Comments - 2 min read

Are cupcakes healthy for you if there’s a vegetable in it? You know, don’t you eat more veggies when you sneak them into something?  I try to tell myself that every time I eat one of these cupcakes–I am getting my daily allowance of vegetables.  In all seriousness, while they may not be fully healthy, it is cake after all, these cupcakes are so moist and delicious, you’ll be hard-pressed to eat only one.

I like my carrot cake without nuts or raisins, but if you’re into those things, add about 1/4 c total.  (I’m a purist and like just the hint of carrots in my cake, but I know some of you say it’s not real carrot cake without these items.  I am respecting your decision.)  Because it has a cream cheese frosting, make sure to keep the cupcakes in the fridge.  You know, on the off-chance that you’ll have leftovers.  They will keep for a few days.  Happy first day of summer!!  Enjoy. xoxo

Carrot Cake Cupcakes with Orange Cream Cheese Frosting

printable recipe

Cake Batter

1 ½ c flour

1 t baking powder

½ t baking soda

¾ t salt

¼ t cinnamon

¼ t ginger

¼ nutmeg

¾ c (1 ½ sticks) unsalted butter, melted and cooled

1 c light brown sugar

1 egg

2 T plain low-fat yogurt

¼ t vanilla

1 ¾ c grated carrots (about 4 medium)

Preheat oven to 375.

In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.  In another bowl, whisk melted butter, brown sugar, egg, yogurt, and vanilla.  Stir in carrots.  (If you’d like to add nuts or raisins, add ¼ c total and decrease grated carrots to 1 ½ c total.) Gradually add dry ingredients to butter mixture mixing until well combined.

Bake 15-20 minutes, or until toothpick entered comes out clean and edges are golden brown.  Cool on a wire rack before frosting.

Orange Cream Cheese Frosting

¼ c unsalted butter, room temperature

8 oz cream cheese, room temperature

1 c powdered sugar + more for consistency

1 ½ t vanilla

Zest of 1 orange

Beat butter and cream cheese with a mixer until light and fluffy, 2-3 minutes.  Reduce speed and slowly add powdered sugar.  Add vanilla and orange zest and beat until smooth.  If frosting seems too thin, add about 2 T of powdered sugar at a time until desired consistence is reached.  Pipe or spoon frosting onto cooled cupcakes.

Store any leftovers in the fridge.  It will keep up to 3 days.

holly

Thanks for stopping by! I love baking and hope these recipes inspire you to create something wonderful in your kitchen. xoxo

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4 Comments

  • Easter Dessert Ideas April 17, 2019 at 3:54 am

    […] carrot cake cupcakes […]

  • Decorated Easter Sugar Cookies March 22, 2018 at 3:26 am

    […] Carrot Cake Cupcakes […]

  • Easter Desserts | Holly Bakes March 16, 2015 at 8:29 pm

    […] Poppyseed Cake–Light and sweet, this is a nice cake with a raspberry filling. Carrot Cake Cupcakes–These cupcakes are super moist and paired with a cream cheese frosting–yum! Decorated […]

  • Easter Desserts | Sweet Desserts March 30, 2013 at 6:01 am

    […] Carrot Cake Cupcakes–These cupcakes are super moist and paired with a cream cheese frosting–yum! […]

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