Carrot Cake Cupcakes

How To Make Carrot Cake Cupcakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20
Calories 179kcal


  • Birthday Cupcakes
  • 5.3 ounces plain or vanilla greek yogurt
  • ½ cup vegetable oil
  • 1 cup light brown sugar
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon nutmeg
  • 3 cups grated carrots
  • ¼ cup chopped pecans

Cream Cheese Frosting

  • 8 ounces cream cheese , room temperature
  • ¼ cup unsalted butter , room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla


  • Preheat oven to 350℉ degrees. Place liners in a cupcake tin and set aside.
  • In a large size bowl combine the wet ingredients: eggs, greek yogurt, vegetable oil, sugars, and vanilla extract. Stir until completely combined.
  • In a separate medium size bowl combine the dry ingredients: flour, baking powder, salt, nutmeg and cinnamon. Whisk together to combine.
  • Slowly add the dry ingredients to the wet and stir until mostly combined. Fold in the grated carrots and the chopped pecans. Don’t overmix.
  • Scoop the batter and fill the cupcake liners about 3/4 full.
  • Bake for approximately 20 minutes, until a toothpick inserted in the center comes out clean.
  • Carefully remove the cupcakes from the tin and allow the cupcakes to cool on a wire rack.
  • To prepare the frosting add the cream cheese and butter to a mixing bowl. Mix until smooth. Add in the vanilla and powdered sugar. Mix on high speed until frosting is smooth and creamy.
  • Spread onto cooled cupcakes with an offset spatula or I used an Ateco 808 tip in a pastry bag.


Nutrition information is for one cupcake minus the frosting.
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