Name: Carrot Cake Cupcakes
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 cup vegetable oil; 1 cup sugar; 1/2 cup dark brown sugar; 4 large eggs, at room temperature; 2 tsp vanilla extract; 1/2 cup plain whole milk Greek yogurt; 2 cups all-purpose flour; 2 tsp cinnamon; 1 tsp ginger; 1/2 tsp cloves; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1 tsp kosher salt; 2 cups finely shredded carrot (about 4 large); 1 stick butter, softened; 8 oz cream cheese, cold; 2 tbsp bourbon; 1 tsp vanilla extract; 4 1/2-5 cups powdered sugar; 1/4-1/3 cup heavy whipping cream

Description

These carrot cake cupcakes are a delightful treat featuring a moist, spice-infused batter packed with freshly shredded carrots. Topped with a rich cream cheese frosting, they’re perfect for celebrations or as a comforting homemade dessert.

Ingredients

Scale

1 cup vegetable oil
1 cup sugar
1/2 cup dark brown sugar
4 large eggs, at room temperature
2 tsp vanilla extract
1/2 cup plain whole milk Greek yogurt
2 cups all-purpose flour
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
2 cups finely shredded carrot (about 4 large)
1 stick butter, softened
8 oz cream cheese, cold
2 tbsp bourbon
1 tsp vanilla extract
4 1/2-5 cups powdered sugar
1/4-1/3 cup heavy whipping cream

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Instructions

Preheat oven to 350 degrees and line 2 12-cup muffin tins with parchment liners.
In a large bowl, combine the vegetable oil, brown sugar, and sugar, beating for 2-3 minutes until fully incorporated.
Add eggs one at a time, mixing in the vanilla and yogurt next. Gradually add the flour, cinnamon, ginger, cloves, baking powder, baking soda, and salt, folding in the shredded carrots without overmixing.
Fill each cupcake tin about two-thirds full with the batter, which should yield 22-24 cupcakes. Bake for 25-30 minutes until a toothpick inserted comes out with a few moist crumbs.
Cool the cupcakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
To make the frosting, whip the softened butter and cream cheese together with bourbon and vanilla until combined. Add 4 1/2 cups of powdered sugar and 1/4 cup of cream, beating on high speed until fluffy, about 2-3 minutes. Adjust with additional cream if necessary.
Frost or pipe the buttercream onto each cooled cupcake.

Notes

For softer cupcakes, ensure not to overmix the batter.
The frosting can be adjusted for desired sweetness by varying the amount of powdered sugar used.
If you like a stronger bourbon flavor, feel free to increase the bourbon in the frosting.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 26g
Sodium: 250mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg