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Carrot Cupcakes

Moist, flavorful carrot cupcakes topped with a light & zippy frosting.
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Course: Dessert
Cuisine: American
Keyword: Cake, Carrot Cupcakes, cupcakes
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 cupcakes

Equipment

  • Cupcake Pan
  • Cupcake Liners
  • Piping Bag
  • Piping Nozzle

Ingredients

Cupcakes

  • 156 g all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 120 ml vegetable oil
  • 200 g brown sugar
  • 2 large eggs, room temperature
  • 75 g Greek yogurt
  • 1 tsp vanilla extract
  • 130 g freshly grated carrots

Italian Meringue Cream Cheese Frosting

  • 184 g granulated sugar
  • 45 ml water
  • 3 egg whites, approximately 90 grams
  • 226 g butter, room temperature
  • 1 1/2 tsp vanilla extract
  • 350 g cream cheese, room temperature

Instructions

  • Cupcakes
  • Preheat the oven to 175°C (350°F). Line a 12-cup muffin pan with cupcake liners.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a large bowl. Set aside.
  • In a stand mixer equipped with the paddle, mix together the oil, brown sugar, eggs, yogurt, & vanilla until combined, then add in the carrots, mixing again, until it all comes together.
  • Add the dry ingredients to the wet in two additions and be careful not to over-mix.
  • Spoon the batter into the prepared liners, filling only about 2/3rd the way full, to avoid overflow. I like to use an ice cream scoop, to fill each liner with the same amount, ensuring that each cupcakes comes out about the same size.
  • Bake for about 20 minutes, or until an inserted toothpick comes out clean. If making 30 mini cupcakes, bake for about 12-13 minutes. Allow to cook completely before frosting.

Italian Meringue Cream Cheese Frosting

  • Place the sugar and water in a medium-sized saucepan (do not stir). Turn on to medium high heat. I would suggest using a digital or candy thermometer to keep an eye on the temperature.
  • In a stand mixer equipped with the whisk, start mixing the egg whites on medium speed once the sugar mixture hits 110°C (230°F)
  • Once the sugar mixture hits 119°C (246°F), turn the mixer speed down to medium-low and very slowly pour the syrup down the side of the bowl into the egg whites. Try to avoid pouring the sugar mixture onto the whisk, it'll create a hot stringy syrup mess and you'll need to start over.
  • Once the syrup is completely incorporated, turn the speed to high. The meringue will continue to form a stiff peak as it cools down. You can touch the side of your mixture bowl to test the temperature. If it is still too hot to touch, keep mixing the meringue.
  • Once at room temperature, slowly begin incorporating the soft butter on medium speed. Once all of the butter has been added, add the cream cheese and vanilla. Let the frosting mix at medium-high speed (#6 or 7 on a Kitchen-Aid) for about 5 minutes until it is light and fluffy. Transfer to a piping bag with tip and decorate your cupcakes as desired.
  • If not using immediately, you can store the buttercream in an airtight container in the refrigerator, then bring to room temperature before using. Briefly whisk or place back in the stand mixer with the whisk attachment to make sure it’s nice and fluffy before frosting. You can also freeze it for up to 3 months (I like using gallon sized freezer bags).
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