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Carrot Cupcakes with Cinnamon Cream Cheese Frosting

4.88 Mitt(s) 9 Rating(s)9 votes, average: 4.88 out of 59 votes, average: 4.88 out of 59 votes, average: 4.88 out of 59 votes, average: 4.88 out of 59 votes, average: 4.88 out of 5

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Level: Easy

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Description

A moist and delicious carrot cupcake with cinnamon cream cheese frosting. I like to think the carrots make it a little healthy.

Ingredients

  • 1-½ cup All-purpose Flour, Spooned And Leveled
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ¾ teaspoons Salt
  • ½ teaspoons Ground Cinnamon
  • ¼ teaspoons Ground Ginger
  • ¼ teaspoons Ground Nutmeg
  • ¾ cups (1 ½ Sticks) Unsalted Butter, Melted
  • 1 cup Packed Light Brown Sugar
  • 1 whole Large Egg
  • 2 Tablespoons Lowfat Plain Yogurt
  • ½ teaspoons Vanilla Extract
  • 1-½ cup Grated Carrots (about 3 Or 4 Medium Carrots)
  • ¼ cups Diced Walnuts (optional)
  • _____
  • Cinnamon Cream Cheese Frosting
  • 8 ounces, weight Organic Neufchatel Cheese, Room Temperature
  • ¼ cups (1/2 Stick) Unsalted Butter, Room Temperature
  • 1 cup Confectioners Sugar
  • 1-½ teaspoon Vanilla Extract
  • ¼ teaspoons Or 1/2 Teaspoon Ground Cinnamon

Preparation

Cupcakes:

Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.

In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots and walnuts (if using). Gradually add dry ingredients to the butter mixture until well combined. Divide among muffin tin. Bake for 25 minutes, rotating pan halfway through until a toothpick inserted in the center comes out clean.

Let cool on a wire rack in the pan for 5 minutes. Then remove from the pan to a wire rack to cool completely before frosting.

Cinnamon Cream Cheese Frosting:

Using an electric mixer, beat cream cheese, butter, and confectioners’ sugar until smooth; beat in vanilla and cinnamon. Top each cupcake with 2 tablespoons of frosting and spread to cover. You can also pipe the frosting onto the tops of the cupcakes.

10 Comments

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kaila lief on 11.13.2011

i only made the frosting, but it is delicious! when comparing your recipe to another, this had over half the butter and sugar, so I felt better about making a “healthier” frosting as well! i added some melted brown sugar bits to mine for a nice crunch :o)

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AMC on 4.11.2010

I made these today. DELICIOUS!!!!! thanks for sharing!!

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Jenna Bourland on 4.5.2010

I made these for Easter and everyone LOVED them! They’re pretty dense and moist with a perfect balance of flavor. Side note: I used egg whites instead of whole eggs and nonfat yogurt instead of lowfat yogurt.

(The recipes does say it yields 18 cupcakes, but it only did 12 for me. Maybe you could get 18 if you made them small.)

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ting on 3.12.2010

These are delicious! I took had the interesting experience of making exactly 12 as well, instead of the 18 described. Mine were also done in about 20 minutes, you can smell and see that it’s done. Trust that, not the cooking time because that’ll change with ovens and altitudes, etc. I took the grated carrots and blended them down more to make them less noticeable in the mix. Added the 1/2 tsp of cinnamon to the frosting and it was great. These smelled and tasted wonderful. Thanks for the recipe!

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steflag on 1.20.2010

These were wonderful! I would like a little more cinnamon in the batter. I also only needed to bake them for 15 minutes.

YUMMY!!!

9 Reviews

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Kelly on 11.13.2012

These were pretty good. The frosting was not sweet enough for me, and I would use the full amount of cinnamon next time.

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Lala A Gogo on 10.19.2012

These came out perfect! I will use this recipe again and again… Thanks!

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Danielle Terrell on 6.2.2012

I made a mini version of these for an office baby shower and let me tell you they were the HIT of the party! The cinnamon was a nice touch. They were “sinfully delicious”! Thank you so much for sharing. This one is going down in my recipe files.

Profile photo of kaila lief

kaila lief on 11.13.2011

i only made the frosting, but it is delicious! when comparing your recipe to another, this had over half the butter and sugar, so I felt better about making a “healthier” frosting as well! i added some melted brown sugar bits to mine for a nice crunch )

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Stacy Zerr on 8.28.2011

Loved them! I have lots & lots of carrots and needed a way to get rid of them – this did the trick. My kids love it & I’ll be sharing them at work tomorrow. The frosting was delish!

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