Craving everything carrot cake? Welcome to the party because I loooove making carrot cake muffins and desserts like these Carrot Cake Muffins, Carrot Cake with Cream Cheese Frosting, and Cream Cheese Swirled Carrot Cake Bars. In the past, oh maybe year or so, I’ve developed a particular love for cupcakes. I never disliked them, certainly, but I didn’t find myself craving them at any given time. Now though? Daily. That’s a dangerously delicious craving to have you guys. So when the craving hit this time, I decided that these carrot cake cupcakes needed to be made because a classic super moist carrot cupcake piled high with cream cheese frosting is a classic, but without the raisins because, well, I hate raisins. These particular cupcakes will just melt in your mouth. They are that moist. The combination of a little oil with crushed pineapple and Greek yogurt is just magic. And the frosting…I wish I had a whole room filled with this cream cheese frosting where I could live the rest of my life in frosting bliss.
Why This Recipe Works
Unique ingredients — I swear by the combination of pineapple and Greek yogurt for a dash of sweet and that added moisture that makes these cupcakes simply melt from bite one. Cream cheese — The cream cheese frosting is the literal only icing choice on these (cup) cakes in my opinion. That hint of tartness from the cream cheese just pairs so perfectly with the sweetness of the cake and it’s so light and fluffy, you might want to make extra to have on hand, you know, in case of icing emergencies. Easy ingredients — These might look complicated at first glance, but I promise they aren’t and are made with lots of pantry staples, plus vanilla, cinnamon, ginger, pineapple, and Greek yogurt. All very easy to find at your local grocery too if you are out of one ingredient. Perfect party pleaser — I’ve found everyone loves these cupcakes, even people who swear they would never touch anything carrot cake. I make them for dessert, brunch, pot lucks, picnics, host gifts, you name it! Never had one single complaint!
Here’s How You Make It
Making the cake
Making the frosting
Store the carrot cake cupcakes in an airtight container at room temperature.
Expert Tips
For best results, freshly grate the carrots. Pre-shredded carrots are already too dry in the package by the time they are purchased. What you’ll end up with is a moist cake with hard bits of uniform carrots interspersed throughout, instead of shreds of carrot that melt seamlessly into the cake and add that needed extra moisture plus a hint of sweet carrot taste. Be sure to have your butter and cream cheese at room temperature before making the frosting. Room temperature butter and cream cheese is key because it’s waaaaay easier to cream together and will mix and feel very smooth when you taste it. If you try to beat it together cold, you’ll end up with lumpy icing. No Greek yogurt? No problem, you can substitute plain yogurt, sour cream, extra buttermilk, whipped cottage cheese, or even a smooth tofu. Good ideas for mix-ins in this carrot cake cupcake batter includes raisins (I have to acknowledge some people do like these wrinkled grapes), walnut or pecan pieces. These ingredients also work well sprinkled over the top of the icing instead of sprinkles too if you prefer.
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