Spring is in the air, and Easter is just around the corner! What better way to celebrate than with a delicious and festive dessert? These Heavenly Carrot Cake Cupcakes are not only irresistibly tasty, but they’re also incredibly easy to make.
Ingredients:
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/2 cup chopped walnuts (optional)
- For the cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
Whisk together the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
Cream the wet ingredients: In a large bowl, cream together the sugar and eggs until light and fluffy. Beat in the oil, yogurt, and vanilla extract until well combined.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the carrots and walnuts (if using): Gently fold in the grated carrots and chopped walnuts (if using) with a rubber spatula.
Fill the cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling each liner about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely on a wire rack before frosting.
While the cupcakes cool, prepare the frosting: In a large bowl, cream together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and salt, beating until light and fluffy.
Frost the cupcakes: Once the cupcakes are cool, frost them with the cream cheese frosting using a spoon, piping bag, or spatula.
Tips:
- For extra moist cupcakes, use full-fat yogurt or sour cream instead of plain yogurt.
- If you don’t have walnuts, you can substitute them with pecans, raisins, or shredded coconut.
- To make these cupcakes vegan, use a vegan cream cheese alternative and substitute the eggs with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
- Get creative with decorating! You can top your cupcakes with sprinkles, chopped nuts, carrots carved from candy, or mini chocolate eggs.
These Heavenly Carrot Cake Cupcakes are sure to be a hit at your Easter celebration! They’re easy to make, delicious, and perfect for sharing with friends and family.
Enjoy!
