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Carrot cake cupcakes with lemon cream cheese frosting
5 from 6 votes

Carrot cake cupcakes with lemon cream cheese frosting

Servings: 12 cupcakes
Author: Ai Willis
These carrot cake cupcakes are fluffy and moist, and topped with creamy lemon cream cheese frosting. They're the perfect spring cupcakes!
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Ingredients

Cupcakes

  • cups grated carrots
  • 1 cup / 120g cake flour
  • ¼ cup / 31g all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • teaspoon ground ginger
  • teaspoon ground allspice
  • teaspoon ground cardamom
  • 2 large eggs
  • ¾ cup / 150g light brown sugar
  • ½ cup / 120ml olive oil
  • ¼ cup / 60ml greek yogurt
  • ½ teaspoon vanilla extract

Frosting

  • 8 oz / 225g cream cheese
  • ½ cup / 113g unsalted butter, softened at room temperature
  • 1½ cup / 188g powdered sugar
  • ½ teaspoon grated lemon zest

Instructions

Cupcakes

  • Preheat the oven to 320°F/160°C and line a muffin pan with paper liners, and set aside.
  • In a small bowl, combine the cake flour, all-purpose flour, baking soda, baking powder, salt, and spices. Set aside.
  • In a separate bowl, combine the eggs, sugar, oil, greek yogurt, and vanilla extract.
  • Add the flour mixture and grated carrots and mix until just combined.
  • Scoop out the batter evenly and bake for 18 to 20 minutes. Let them cool in the pan for a couple minutes before taking them out to a wire rack to cool completely.

Frosting

  • In a bowl, beat the unsalted butter until it becomes fluffy. Add the cream cheese and continue to beat. 
  • Beat in the powdered sugar and lemon zest. 
  • Put the frosting into a piping bag and frost the cupcakes to your liking.
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