Carrot Cake Cupcakes with Cream Cheese Yogurt Frosting
Made with leftover juice pulp, these carrot cake cupcakes are extremely moist and perfectly delicious!
Servings:
20 cupcakes
Ingredients
Cupcake Ingredients
| flour (all purpose) | 1 1/4 cup | 150 g | |
| baking soda | 1 tsp | 3.3 g | |
| cinnamon | 1/2 tsp | 1.7 g | |
| nutmeg | 1/4 tsp | 0.8 g | |
| ginger (ground) | 1/4 tsp | 0.8 g | |
| salt (kosher) | 1/4 tsp | 0.8 g | |
| brown sugar | 1 cup | 120 g | |
| carrot juice pulp | 1 1/2 cups | 180 g | a carrot blend will also work |
| vegetable oil | 1/4 cup | 30 g | |
| apple sauce | 1/2 cup | 122 g | |
| vanilla extract | 1/2 tsp | 2.5 g | |
| eggs | 2 whole |
Frosting Ingredients
| cream cheese | 1 1/4 cup | 284 g | |
| yogurt | 1/3 cup | 85 g | |
| coconut milk | 1/3 cup | 85 g |
Directions
To Make Frosting
Mix all ingredients with a whisk until smooth, set aside.
To Make Cupcakes
Preheat oven to 350˚ F.
Put all dry ingredients in a bowl and add the remaining ingredients to a separate bowl.
Slowly add the wet ingredients to the dry ingredients and mix until well blended.
Pour into greased or lined cupcake tins.
Bake at 350˚ F for 20-25 minutes or until tops spring back when you touch them.
Spread the frosting over the cooled cupcakes.
Pro tips
These also taste great right out of the fridge. If left overnight, they get even more moist and yummy!
Can also be made into a cake or a loaf, you will just need to extend the baking time to about 50 minutes, checking with a toothpick for doneness.
You can also make 12 large cupcakes with this recipe by dispersing the batter evenly in a standard cupcake tin.
Frosting recipe is based on using a regular style yogurt. If using a thicker, Greek style yogurt, use 8 oz cream cheese, 4 oz yogurt and 3 oz coconut milk.
You can substitute the coconut milk with your favorite kind of milk, we also like using oat milk 🙂
All juice recipes developed on the Goodnature Hummingbird cold press juicer. Learn more at goodnature.com/hummingbird.