@mersgoodeats: Carrot Cake Cupcakes 🥕🧁 
Soft, perfectly spiced carrot cake cupcakes topped with creamy cream cheese frosting. d’EATS Cupcakes
1 cup melted unsalted butter
2/3 cup granulated sugar
1/2 cup packed dark brown sugar
2 eggs
1/3 cup full fat Greek yogurt or sour cream
1 tbsp vanilla bean paste or vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
1 cup finely grated carrots
1/2 cup whole milk Cream Cheese Frosting
16 oz cream cheese, room temperature
1/2 cup unsalted butter, room temperature
3 cups confectioners sugar
1 tsp vanilla bean paste
Pinch of cinnamon (optional) How to Make Preheat your oven to 350°F and line a muffin tray with cupcake liners. In a large bowl, mix together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla and mix until fully incorporated. Stir in the Greek yogurt, then add the grated carrots and mix until combined. Add the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Mix gently. Pour in the milk and stir just until the batter comes together. Fill the lined muffin cups about ¾ full with batter. Bake at 350°F for 25–27 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely in the pan before removing them. To make the frosting, add the butter and cream cheese to a stand mixer and beat on high speed for about 2 minutes until smooth and fluffy. Add the confectioners sugar, vanilla, and cinnamon, then mix on high speed for another 5–7 minutes until light and creamy. Pipe or spread the frosting onto the cooled cupcakes and enjoy.

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Monday 16 March 2026 14:58:54 GMT