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Carrot Cake Cupcakes

Course: Dessert
Servings: 24 cupcakes

Ingredients

  • 3 cup flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground ginger
  • 1 tbsp cinnamon
  • 1 tsp ground nutmeg
  • 1/2 lb unsalted butter softened (2 sticks)
  • 1 cup sugar
  • 3/4 cup brown sugar packed
  • 4 eggs
  • 1 tsp vanilla
  • 1 cup yogurt
  • 1/2 cup half & half
  • 1 cup carrots shredded and chopped

Instructions

  • Preheat oven to 300 degrees. In a stand mixer fitted with a paddle attachment, cream butter, sugar and brown sugar until light and fluffy (about 5 minutes).
  • In mixing bowl, combine all dry ingredients. Set aside.
  • Scrape down sides of bowl and beat an additional 5 minutes.
  • Combine vanilla, yogurt, and half & half. Set aside.
  • Add eggs one at time to mixing bowl. Beat until combined after each.
  • Add half wet ingredients, alternating with equal parts dry ingredients.
  • Stir in carrots.
  • Scoop into lined muffin cups—about ½ cup each.
  • Bake 15-20 minutes. Cupcakes should spring back when touched and are done when atoothpick inserted comes out clean.
  • Let cool. Top with cream cheese icing.