Description
Delightfully moist and flavorful carrot cake cupcakes topped with a rich and creamy cream cheese frosting, infused with warm spices like cinnamon and ginger for a perfect balance of sweetness and spice. These cupcakes are easy to make and beautifully decorated with matcha powder, strawberry powder, and edible flowers for an elegant touch.
Ingredients
Cake Ingredients
- 1/2 cup melted coconut oil
- 3/4 cup brown sugar
- 1/3 cup plain Greek yogurt
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/3 cups grated carrots
- 1 1/3 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
Frosting Ingredients
- 8 ounces cream cheese
- 2 sticks salted butter, at room temperature
- 3 cups powdered sugar
- 1 tablespoon vanilla extract
- 1/4 cup warm milk
Instructions
- Preheat and Prepare: Preheat your oven to 350° F (175° C). Line cupcake molds with paper liners to prevent sticking and ensure easy removal.
- Make the Batter: In a large bowl, beat together the melted coconut oil, brown sugar, eggs, Greek yogurt, and vanilla extract until smooth and well combined. Stir in the grated carrots. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, and kosher salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing.
- Bake the Cupcakes: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 25 to 30 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool completely in the pan before frosting.
- Prepare the Frosting: Using a stand mixer, beat the cream cheese until smooth and whipped. Add the room temperature salted butter and continue beating until the mixture is light and fluffy, about 2 minutes. Gradually add the powdered sugar, salt, and vanilla extract, beating until the frosting becomes light and airy. Slowly add warm milk a little at a time until you achieve your desired frosting consistency; you may not need all the milk.
- Frost and Decorate: Once the cupcakes are completely cooled, frost each cupcake generously with the cream cheese frosting. For an elegant finish, dust with matcha powder, strawberry powder, and/or edible flowers as desired.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting.
- You can substitute regular yogurt for Greek yogurt if preferred.
- Matcha powder, strawberry powder, and edible flowers are optional but add a beautiful visual and subtle flavor enhancement.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
