Carrot Cake Cupcake Recipe

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly distributed.

In a large bowl or stand mixer bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, yogurt (or sour cream) and vanilla until smooth and combined, about 1 minute.

Fold the dry ingredients into the wet mixture gently until just combined; do not overmix.

Stir in the grated carrots, chopped toasted pecans, and toasted shredded coconut until evenly incorporated.

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full (use an ice cream scoop for evenness). You should get 12 standard cupcakes.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.

Remove from oven and let the cupcakes cool in the tin for 5–7 minutes, then transfer to a wire rack to cool completely (at least 45 minutes) before frosting.

While cupcakes bake, make the almond butter spread: in a small bowl stir together creamy almond butter, powdered sugar, salt, and 1 tsp milk to thin. Whisk until smooth; add more milk 1/4 tsp at a time if needed until spreadable but not runny.

Taste and adjust sweetness or salt. Transfer to a piping bag or small squeeze container for easier application.

In a mixing bowl, beat the room-temperature cream cheese and softened butter together on medium speed until smooth and fully combined, about 2 minutes.

With the mixer on low, gradually add the sifted powdered sugar until incorporated, then increase speed to medium-high and beat for 1–2 minutes until light and fluffy.

Mix in the vanilla and salt, taste and adjust sweetness. If frosting is too soft, chill 10–15 minutes; if too stiff, beat in 1 tsp milk at a time until spreadable.

Toast the pecans and coconut: heat a small skillet over medium. Add the pecans and toast, stirring, for 2–3 minutes until fragrant. Add butter, sugar and cinnamon; toss until the sugar melts and coats the pecans. Remove the pecans to a piece of parchment to cool, then roughly chop for garnish.

In the same skillet add shredded coconut and toast, stirring constantly, for 2–4 minutes until light golden and fragrant. Transfer to a plate to cool.

If cupcakes have domed tops, level them slightly with a serrated knife so frosting sits evenly. Optionally, use a small melon baller or cupcake corer to remove a tablespoon of crumb from the center of each cupcake and fill with a little almond butter spread for a surprise center.

Pipe or spread a generous layer (about 2 tablespoons) of sweet cream cheese frosting on each cooled cupcake. For a two-tone look, place a small dab (about 1/2 teaspoon) of almond butter spread on top of the frosting and swirl lightly with a toothpick.

Garnish each cupcake with a sprinkle of toasted coconut and 2–3 pieces of chopped cinnamon pecans. Press the garnish lightly into the frosting to adhere.

Refrigerate assembled cupcakes for 20–30 minutes to set the frosting, then bring to room temperature before serving. Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.