Cupcakes, Carrot Cake
We made this recipe originally for our daughter’s 30th surprise birthday party. She loves carrot cake so we tried 5 different recipes before we settled on this one. We ended up make more than 100 cupcakes and they were a hit at the party, kids and adults loved them.
Servings: 12
Ingredients
- 1/3 pound carrot peeled and finely grated
- 1 large egg room temperature
- 2/3 cup sugar
- 1/2 cup vegetable oil
- 1/6 cup yogurt plain
- 1/2 tsp vanilla extract
- 1/6 cup walnuts toasted and finely chopped
- 1 cup flour all-purpose
- 2/3 tsp baking powder
- 1/3 tsp baking soda
- 1/3 tsp salt
- 1/3 tsp cinnamon ground
- 1/6 tsp ginger ground
- 1/6 tsp nutmeg ground
Cream Cheese Frosting
- 6 TBL unsalted butter room temperature
- 4 ounce cream cheese room temperature
- 1 1/3 cup powdered sugar sifted
- 1/4 tsp vanilla extract
Instructions
Cupcakes
- Preheat oven to 325F. Line muffin tins with cupcake liners. In a medium sized bowl, combine flour, baking powder, baking soda, salt, cinnamon, ground ginger and nutmeg and whisk until combined.
- In a standing bowl mixer with the whisk attachment, add: carrots, eggs, sugar, vegetable oil, yogurt, vanilla extract and walnuts. Whisk until combined. Remove whisk attachment and add paddle attachment. Add flour to the carrot mixture and mix on low until combined.
- Add a full ice cream scoop of batter to each liner or fill each liner 2/3 full. Bake for 25 minutes or until a toothpick comes out clean in the center. Let cool, transfer to a wire rack to cool completely.
Cream Cheese Frosting
- Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Pipe with a large round tip. Roll edges of frosting in chopped walnuts.
Notes
Un-frosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.
Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature before serving.