Carrot cake cupcakes with lemon cream cheese frosting
Servings: 12 cupcakes
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
- 1½ 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
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- ⅛ 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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