Carrot Cupcakes Cook's Country

Indulge in the ultimate treat with these Carrot Cupcakes inspired by Cook's Country—perfectly moist, spiced, and topped with luscious cream cheese frosting. These cupcakes combine finely grated carrots with warm spices like cinnamon and nutmeg, creating a tender and flavorful base that’s perfectly balanced by the tangy sweetness of Greek yogurt or sour cream. The velvety cream cheese frosting takes these crowd-pleasers to the next level, ensuring they’re as decadent as they are irresistible. Ideal for any occasion, from casual gatherings to elegant celebrations, these easy-to-make cupcakes are ready in under an hour and guaranteed to impress. Whether you're hosting or craving a sweet homemade treat, this recipe strikes the perfect blend of comfort and elegance.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1.25 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.75 teaspoons Baking soda
• 1 teaspoon Ground cinnamon
• 0.25 teaspoons Ground nutmeg
• 0.25 teaspoons Salt
• 0.75 cups Granulated sugar
• 0.25 cups Light brown sugar, packed
• 0.5 cups Vegetable oil
• 2 Eggs, large
• 0.25 cups Greek yogurt or sour cream
• 1 teaspoon Vanilla extract
• 1.5 cups Carrots, finely grated
• 4 ounces Cream cheese, softened
• 4 tablespoons Unsalted butter, softened
• 1.5 cups Powdered sugar
• 0.5 teaspoons Vanilla extract (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin pan with paper liners.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3

In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.

Step 4

Add the eggs, Greek yogurt (or sour cream), and vanilla extract to the sugar mixture. Whisk until smooth.

Step 5

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.

Step 6

Fold in the grated carrots using a spatula until evenly distributed throughout the batter.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 9

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 10

While the cupcakes cool, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.

Step 11

Gradually add the powdered sugar and vanilla extract to the cream cheese mixture, beating until fluffy and well combined.

Step 12

Once the cupcakes have completely cooled, spread or pipe the cream cheese frosting onto each cupcake.

Step 13

Serve immediately or refrigerate in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(1348.4g)

Amount per serving	% Daily Value*
Calories	4071.2

Total Fat 203.0g	0%
Saturated Fat 71.6g	0%
Polyunsaturated Fat 67.2g
Cholesterol 623.5mg	0%
Sodium 2787.4mg	0%
Total Carbohydrate 543.6g	0%
Dietary Fiber 15.6g	0%
Total Sugars 398.2g
Protein 42.7g	0%

Vitamin D 80IU	0%
Calcium 434.7mg	0%
Iron 11.2mg	0%
Potassium 1722.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.8%

Protein: 4.1%

Carbs: 52.1%