HomeDESSERT Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting

Posted in : DESSERT on by : Admin

These cupcakes are made moist with crushed pineapple and greek yogurt, baked to fluffy perfection and topped with a rich cream cheese frosting to die for!


  • 10 ounces grated carrots
  • 3 eggs
  • 1/2 cup plain greek yogurt (I used 0% fat)
  • 1/2 cup crushed pineapple (drained)
  • 1/2 cup oil
  • 1/3 cup buttermilk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups sugar
  • 3 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1 teaspoon salt
  • Frosting

  • 8 ounces cream cheese, at room temperature
  • 8 tablespoons butter, at room temperature
  • 1 teaspoon vanilla extract
  • 3-4 cups powdered sugar
  • optional: sprinkles
  • Instructions

  • Preheat oven to 325 and line muffin tins with cupcake wrappers. In a large bowl combine carrots and next seven ingredients and mix with a hand mixer until smooth. In another bowl whisk together flour and next five ingredients. Add dry ingredients to wet ingredients and mix until just combined (don’t over mix).
  • Pour batter into prepared pans, filling each wrapper about 3/4 full. Bake 20-22 minutes until an inserted toothpick comes out clean. Allow to cool completely.
  • Frosting

  • In a large bowl cream together butter and cream cheese until fluffy (2-3 minutes). Mix in vanilla. Add powdered sugar one cup at a time until frosting reaches desired consistency (for piping I suggest closer to 4 cups for a stiffer frosting that will hold up). 
  • Spread or pipe onto cupcakes. Top with sprinkles if desired. Store in airtight container at room temperature. 
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