Carrot Cake Cupcakes

Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup vegetable oil
• 1 cup light brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup Greek yogurt
• 1 1/2 cups freshly grated carrots (from about 4 medium peeled carrots)
• 3/4 cups unsalted butter (slightly softened and cold)
• 12 ounces cream cheese (slightly cold)
• 4 to 5 cups confectioners sugar, plus more as needed
• 1 1/2 teaspoons vanilla extract
• A pinch of salt
• Chopped walnuts for garnish

Instructions

1. 1

   Preheat oven to 350 degrees. Line a 12 muffin tin with cupcake liners.

2. 2

   Dry ingredients: In a large bowl, combine all-purpose flour, baking soda, baking powder, salt, and the ground spices (cinnamon, ginger, nutmeg, cloves). Set aside.

3. 3

   Wet ingredients: In another bowl, whisk the vegetable oil, brown sugar, eggs, vanilla extract, and yogurt.

4. 4

   Add the wet ingredients to the dry ingredients until combined. It must be well-combined but not over-mixed. Fold in the grated carrots.

5. 5

   Pour batter in the prepared muffin tin, filling only ⅔ of the way. Bake for about 20-24 minutes, or until a toothpick inserted comes out clean. Remove from oven and let cool completely on a cooling rack.

6. 6

   After the cupcakes have cooled completely, make the cream cheese frosting: Beat the unsalted butter (slightly softened and a bit cold) with cream cheese (also slightly softened and a bit cold) until combined. Add confectioners sugar, vanilla extract, and salt. Mix on low for a few seconds and then high for about 2-3 minutes until combined and smooth.

7. 7

   Decorate the cupcakes with the cream cheese frosting and top with chopped walnuts. Enjoy!