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Carrot Cupcakes

I’m still trying to get out of vacation mode…and I think these cupcakes may help me. And by help, I mean I’ve been craving carrot cake, but decided to make cupcakes as they’re easier for the two of us to eat. For some reason, carrot cake reminds me of fall. It might be all the nutmeg and cloves reminding me of colder times.

Carrot Cupcakes

Cream cheese frosting is one of my favorites (right after butter cream!). It’s got that tang to help balance the sweetness out. For the cupcakes themselves, I used this recipe that I found on Averie Cooks’ website. She has some super awesome recipes, so you should go check her out (if you haven’t already)! I adapted her frosting slightly by only adding 2/3 cup of powder sugar instead of the 1 and 1/2 cups.

Carrot Cupcakes  Carrot Cupcakes

If you don’t use a liner, be sure to oil the cupcake pan very well! Don’t make my mistake. Vacation brain had me quickly spray the tins and I thought I was good to go. I was able to get them out, but I had to do a little digging to get them out. Not the prettiest, but they curbed my craving.

Carrot Cupcakes

One of these days, I’ll convince myself to make a cake, but in the meantime cupcakes are a great middle ground. These days I dream in cupcakes!

Carrot Cupcakes

  Carrot Cupcakes
Prep Time: 30 mins Cook Time: 20 mins Total Time: 1 hour
Makes: about 14 cupcakes
For the cupcakes:
2 eggs, room temperature
1/2 cup of canola oil
1/2 cup of granulated sugar
1/2 cup of brown sugar
1/4 cup of greek yogurt, I like Fage
1 tablespoon of vanilla
2 teaspoons of cinnamon
1 teaspoon of nutmeg
1 teaspoon of all spice
1/2 teaspoon of ground cloves
1 and 1/4 cups of white whole wheat flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 and 1/2 cups of grated carrots, about 3-4 medium sized carrots

For the frosting:
4 ounces of cream cheese
1/4 cup of unsalted butter
1 tablespoon of vanilla
2/3 cup of powder sugar
1) Preheat the oven to 350° F and well oil a 12-count muffin tin. Since I got 14, I also sprayed two sections on a 6-count muffin tin.
2) In a stand mixer, combine the eggs, oil, both sugars, yogurt, vanilla, and all the spices.
3) Slowly add in the flour, baking powder, and baking soda being careful to not overmix.
4) Fold in the grated carrots with a spatula and scoop into the muffin tins. Make sure to fill no more than 3/4 full. Bake in the oven for 20 minutes.
5) While the cupcakes are cooling, combine the butter, cream cheese, and vanilla with a hand mixer until smooth.
6) Slowly add in the powder sugar until frosting is light and fluffy.
7) Cupcakes are ready for frosting once they have cooled completely.


  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   


AdmirorFrames 2.0, author/s Vasiljevski & Kekeljevic.
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