Moist and fluffy chai spiced carrot cake cupcakes topped with brown sugar cream cheese frosting perfect for Spring celebrations!

Spring is finally here and its Easter Long Weekend so we couldn’t resist making carrot cake! Carrot cake is something we usually eat in spring. These cupcakes are totally irresistible and easy to make. Beats making an entire cake!

The rich chai spices complement the carrot cake so well, the spices accentuate the natural carrot flavor and the sweetness from the brown sugar cream cheese frosting is the perfect complement to the rich spice from the carrot cake.

These cupcakes are made with freshly grated carrots, Greek yogurt, crushed pecans, tons of spices like ground cloves, nutmeg, cinnamon, cardamom, ground ginger and all spice. The frosting is not your typical cream cheese frosting, the brown sugar adds a rich depth of flavor.

Print Recipe

CHAI SPICED CARROT CAKE CUPCAKES

Moist and fluffy chai spiced carrot cake cupcakes topped with brown sugar cream cheese frosting perfect for Spring celebrations!

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Dessert

Servings: 12 cupcakes

Author: the communal feast

Ingredients

• 1 ½ cups all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tbsp ground cinnamon
• 2 tsp ground ginger
• 2 tsp ground nutmeg
• 1 tsp ground cloves
• 1 tsp all spice
• 1 tsp cardamom
• ¼ tsp salt
• ¼ cup Greek yogurt
• 1/3 cup vegetable oil
• 3 eggs room temperate
• 1 ½ cup finely grated carrots
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 1/3 cup finely chopped pecans
• Frosting
• 8 oz cream cheese softened at room temperature
• ½ cup butter softened at room temperature
• ¾ cup brown sugar
• 2 cups powdered sugar plus more if needed for thicker frosting
• ½ tsp vanilla extract

Instructions

• 1. Preheat oven to 350℉ degrees. Spray cupcake tins with butter or place liners and set aside.
• 2. In a bowl combine the dry ingredients such as flour, salt, baking soda, baking powder, nutmeg, cinnamon, cardamom, all spice, cloves, ginger, whisk and set aside.
• 3. In a separate bowl, combine the wet ingredients such as eggs, greek yogurt, vegetable oil, sugars, and vanilla extract. Stir until completely combined.
• 4. Slowly add the dry ingredients to the wet and stir until mostly combined. Fold in the
  grated carrots and the chopped pecans. Don’t overmix. If batter is to thick you can adjust with a bit more vegetable oil
• 5. Scoop the batter and fill the cupcake tin almost to the top.
• 6. Bake for approximately 20 minutes, until a toothpick inserted in the center comes out
  clean.
• 7. Carefully remove the cupcakes from the tin and allow the cupcakes to cool on a wire rack.
• 8. To prepare the frosting add the cream cheese and butter to a mixing bowl. Mix until
  smooth. Add in the vanilla and brown sugar, mix to combine. Next add the powdered sugar. Mix on high speed until frosting is smooth and creamy. For thicker frosting ad more powdered sugar until desired thickness.
• 9. Spread onto cooled cupcakes  with an offset spatula or fill a piping bag and pipe onto cupcakes