Carrot Cake Cupcakes with Cream Cheese Frosting

Ingredients

Carrot Cake Cupcakes

• 3 medium carrots (about 200g) peeled and cut in halves or thirds to fit the food processor feed tube
• 1/3 cup (80ml) vegetable oil
• 1/2 cup (100g) packed brown sugar (light or dark)
• 1/3 (67g) cup granulated sugar
• 2 large eggs, at room temperature
• 1/3 cup (85g) plain yogurt, at room temperature
• 1 1/2 teaspoon pure vanilla extract
• 1 1/4 cups (150g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt (or 1/2 teaspoon table salt)
• Optional: 1/2 cup chopped walnuts or pecans

Cream Cheese Frosting

• 8 ounces (224g) full-fat cream cheese, softened to room temperature
• 1/2 cup (113g) unsalted butter, softened to room temperature
• 2 cups (230g) confectioners’ sugar
• 1 teaspoon vanilla paste or pure vanilla extract
• 1/8 teaspoon salt
• Optional Garnishes: white chocolate bunnies, carrot toppers, toasted coconut, and/or finely chopped walnuts or pecans

Directions

These moist, spiced carrot cake cupcakes are made entirely in a food processor —yes, even the frosting! Quick, easy, and perfect for Easter or any occasion.

Carrot Cake Cupcakes:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
2. Fit the food processor with the “S” blade and the shredding disc (we are using both attachments in order to get finer pieces of carrots). Insert the carrots into the feed tube and process in batches until finely shredded. Transfer the grated carrots to a large bowl and set aside.
3. Without cleaning the food processor, add the vegetable oil, brown sugar, granulated sugar, eggs, yogurt, and vanilla. Process just until smooth, scraping down the sides if needed.
4. Sprinkle in the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Pulse just a few times until almost incorporated (a few streaks of flour is fine).
5. Transfer the batter to the bowl with the grated carrots, making sure to scrape out all the batter from the processor bowl. Add the optional nuts, if using. Gently fold the mixture until evenly combined.
6. Divide the batter evenly among the 12 muffin cups, filling each slightly less than 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Frosting:

1. In a clean food processor, add the cream cheese and butter. Process until smooth and creamy.
2. Add the confectioners’ sugar, vanilla, and salt. Process again until light and fluffy, scraping down the sides as needed.
3. Once completely cool, frost the cupcakes and decorate with optional toppings such as white chocolate bunnies, carrot toppers, toasted coconut, or chopped nuts.

Serves: 12 cupcakes