Moist Carrot Cake Cupcakes 🧁🥕 With Fluffy Cream Cheese Frosting

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: mascarpone

Greek yogurt reduces calories while maintaining creaminess.

chopped walnuts

🥗Healthier: sunflower seeds

💰Cheaper: pecans

Sunflower seeds are nut-free and lower in calories.

Set cupcake liners in a cupcake pan.

Dice toasted pecans or walnuts.

Shred carrots.

In a large bowl, whisk together all the dry ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a separate bowl, whisk together eggs, vegetable oil, and vinegar; then add a little bit of hot milk and whisk well.

Slowly add the remaining cold milk while mixing.

Add the dry ingredients to the wet ingredients and whisk until smooth.

Add the diced pecans, raisins, and shredded carrots and mix until combined.

Divide the batter into the prepared cupcake pan.

Bake until the top bounces back gently, about 18 to 19 minutes.

To make the cream cheese frosting, whip softened butter, salt, and powdered sugar until fluffy.

Add cold cream cheese and whip until fluffy again.

Frost the cupcakes using a piping bag, cake spatula, or spoon.

Sprinkle toasted pecans or your choice of topping on the frosted cupcakes.

If not consuming the cupcakes the same day, wrap them tightly with plastic wrap and store in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens