Carrot Cupcakes

Add a bit of greet yoghurt to the batter - it will make the cupcakes fuller and moister.

In reality, these are muffins.
Don’t overmix them!
10 seconds is enough.
Just until the flour is almost gone.

See also: Alton Brown’s Carrot Cake and Sally’s Cream Cheese Frosting.

Components

  • Cream Cheese Frosting

Ingredients

  • 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan

  • 12 ounces grated carrots, medium grate, approximately 6 medium

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon freshly ground nutmeg

  • 1/2 teaspoon salt

  • 10 ounces sugar, approximately 1 1/3 cups

  • 2 ounces dark brown sugar, approximately 1/4 cup firmly packed

  • 3 large eggs

  • 6 ounces plain yogurt

  • 6 ounces vegetable oil

Directions

  • Preheat oven to 350 degrees. Grate carrots. Sift together flour, baking powder, baking soda, spices and salt together well. Toss carrots and flour mixture together. Set aside.

  • Combine sugar and oil in your stand mixer. Mix until combined. Add eggs, one at a time until combined. Add yogurt. Mix well. Add carrot and flour mixture. Mix until just combined. Do not over-mix.

  • Bake at 350 degrees for 10 minutes. Then drop oven temperature to 325 degrees for another 20-25 minutes, or until toothpick comes out clean when inserted into the center of the cupcake.

  • Make and apply the frosting

↓ This is a component-based recipe (fancy talk for making the dish in pieces, then assembling). ↓

Cream Cheese Frosting

Ingredients

  • cream cheese, room temperature (226.80 g | 8 oz)

  • butter, room temperature (56.70 g | 2 oz)

  • vanilla extract (1 tsp)

  • powdered sugar (2 cups)

Steps

  • Combine all ingredients in a large mixing bowl

  • Make sure cream cheese is at room temperature, or frosting will be lumpy

  • Mix with a hand mixer on low until combined, then on high about 2 minutes until smooth and creamy