Cream cheese-iced vanilla carrot cake cupcakes are simple and delicious. Carrot cupcakes are light and fluffy with fresh-shredded carrots, brown sugar, and double vanilla. The light carrot-filled cupcakes are topped with whipped cream cheese. Great cupcakes. Each mini-cake can be decorated for spring, Easter, Mother's Day, or any event!
Ingredient
– 1/2 cup melted coconut oil– 3/4 cup brown sugar– 1/3 cup plain Greek yogurt– 2 large eggs– 1 tablespoon vanilla extract– 1 1/3 cups grated carrots– 1 1/3 cups all purpose flour– 1 1/2 teaspoons baking soda– 1 teaspoon baking powder– 1 teaspoon ground cinnamon– 1/2 teaspoon ground ginger– 1/2 teaspoon kosher saltFROSTING– 8 ounces cream cheese– 2 sticks salted butter, at room temperature– 3 cups powdered sugar– 1 tablespoon vanilla extract– 1/4 cup warm milk
Direction
1
Preheat oven to 350°F. Paper-line cupcake moulds. Mix coconut oil, brown sugar, eggs, yoghurt, and vanilla in a large bowl.
2
Stir in carrots. Combine flour, baking soda, baking powder, cinnamon, ginger, and salt. Just blend. Evenly distribute batter in pan.
3
Bake 25-30 minutes until the tops are firm and centre is no longer wobbly. Remove and cool.
Make frosting.
4
Beat cream cheese in a stand mixer until whipped. Add butter and beat for 2 minutes until frothy. Stir in powdered sugar, salt, and vanilla.
5
Beat till the frosting is light and fluffy, then carefully add milk until desired consistency is obtained. You may not use it all.
6
Frost and decorate cupcakes. I like to dust cupcakes with matcha, strawberry, or edible flowers.