Carrot Cake Cupcakes with Cream Cheese Yogurt Frosting

Made with leftover juice pulp, these carrot cake cupcakes are extremely moist and perfectly delicious!

three cupcakes on a white plate next to carrot juice pulp

Ingredients

Cupcake Ingredients

flour (all purpose) 1 1/4 cup null null
baking soda 1 tsp null null
cinnamon 1/2 tsp null null
nutmeg 1/4 tsp null null
ginger (ground) 1/4 tsp null null
salt (kosher) 1/4 tsp null null
brown sugar 1 cup null null
carrot juice pulp 1 1/2 cups a carrot blend will also work null
vegetable oil 1/4 cup null null
apple sauce 1/2 cup null null
vanilla extract 1/2 tsp null null
eggs 2 whole null null

Frosting Ingredients

cream cheese 10 oz 284 g 1 1/4 cup
yogurt 3 oz 85 g 1/3 cup
coconut milk 3 fl oz 85 g 1/3 cup

Directions

To Make Frosting

  1. Mix all ingredients with a whisk until smooth, set aside.

To Make Cupcakes

  1. Preheat oven to 350˚ F.

  2. Put all dry ingredients in a bowl and add the remaining ingredients to a separate bowl.

  3. Slowly add the wet ingredients to the dry ingredients and mix until well blended.

  4. Pour into greased or lined cupcake tins.

  5. Bake at 350˚ F for 20-25 minutes or until tops spring back when you touch them.

  6. 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 🙂