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Carrot Cupcakes with Vanilla Bean Cream Cheese Buttercream

A skinnier version of the classic carrot cake made with less oil, yet still just as moist and flavorful! Topped off with a smooth and silky vanilla bean cream cheese frosting!
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 2 Dozen

Ingredients
  

For the Cupcakes

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 12 ounces grated carrots
  • 1 ¼ cups granulated sugar
  • ¾ cup brown sugar, packed
  • 3 large eggs
  • 1 cup greek yogurt
  • 1 ½ teaspoons vanilla
  • ½ cup coconut oil (melted to liquid form)

For the Vanilla Bean Cream Cheese Frosting

  • 6 Tablespoons unsalted butter softened
  • 8 ounces cream cheese
  • Seeds from one vanilla bean*
  • 5 ½ cup powdered sugar

Instructions
 

To make the Cupcakes

  • Preheat the oven to 350ºF and line a cupcake tin with paper liners.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Toss in the grated carrots until evenly coated. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine both sugars, eggs, greek yogurt, and vanilla, and mix on high until thoroughly incorporated, about 2 minutes. With the mixer on low, slowly drizzle in the coconut oil. Pour this mixture into the flour-carrot mixture and use a rubber spatula to gently fold everything together.
  • Scoop batter into the prepared cupcake tin, filling each cup about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted in the center of the cupcake comes out with a few crumbs attached. Remove cupcakes from the oven and allow to cool in the cupcake tin for 10 minutes before transferring to a wire rack to cool completely.

To make the Vanilla Bean Cream Cheese Frosting

  • In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and cream cheese together on medium until just blended. Add the vanilla bean seeds and beat until combined.
  • With the mixer on low, add the powdered sugar a cup at a time, and beat until smooth between each addition.
  • Frost cupcakes as desired and serve. Cupcakes will stay fresh for up to one week covered or sealed in an airtight container in the refrigerator.

Notes

* If you don't have any vanilla beans, use 1 1/2 teaspoon vanilla extract instead.
* If serving later, cupcakes are best when allowed to sit out at room temperature for 20 minutes.