https://www.youtube.com/watch?v=W4ZJesaEr_M

Serves: 6-8

​Prep time: 30 Minutes

Bake time: 20-25 Minutes

Ingredients

• 1-1/3 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/4 teaspoon allspice

• 1/4 teaspoon cloves

• 1/4 teaspoon nutmeg

• 2/3 cup salted butter, melted

• 2/3 cup brown sugar

• 1/3 cup sugar

• 1 teaspoon vanilla extract

• 2 large eggs

• 1/2 cup plain greek yogurt

• 1-1/3 cups shredded carrots

  
  

  Cream Cheese Frosting:

• 4 cups icing sugar (aka. powdered sugar)

• 1-8oz package softened cream cheese at room temperature

• 1/3 cup softened butter at room temperature

• 1 tablespoon of milk (if necessary)

Directions:

1. Preheat the oven to 350F and prepare a muffin pan lined with paper liners.

   
   

2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar on high speed for 3 minutes until well combined.

   
   

3. Add the eggs and vanilla extract. Whisk for 1 minute until the mixture is smooth and slightly pale.

   
   

4. Add in the plain Greek yogurt and shredded carrots. Mix until incorporated.

   
   

5. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, cloves, and nutmeg.

   
   

6. Gradually add the dry ingredients into the wet ingredients. Mix until just combined.

   
   

7. Scoop the batter into the prepared muffin pan, filling each cavity about 3/4 full.

   
   

8. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

   
   

9. Transfer to a wire rack and allow the cupcakes to cool completely.

   
   

10. In a clean bowl, beat the softened cream cheese and softened butter for 4 minutes until smooth and creamy.

    
    

11. Add the icing sugar in 2 portions, mixing after each addition.

    
    

12. If the frosting is too stiff, add milk to soften it up.

    
    

13. Pipe the frosting onto the cooled cupcakes and enjoy!