¼ cup (≈60 ml) vegetable oil
½ cup (≈100 g) light brown sugar, packed
2 large eggs, room temperature
1 tsp vanilla extract
1½ cups (≈150 g) finely grated carrots (about 2 medium carrots)
Optional: ¼ cup chopped walnuts or pecans, or ¼ cup raisins
For the Yoghurt‑Cream Cheese Frosting
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6 oz (≈170 g) cream cheese, softened
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½ cup (≈120 g) plain yoghurt
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1 tbsp unsalted butter, softened
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2 cups (≈240 g) powdered sugar, sifted
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1 tsp vanilla extract
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Optional: A pinch of cinnamon or festive sprinkles for garnish
Instructions
1. Preheat & Prep
Preheat your oven to 350 °F (175 °C) and line a 12‑cup muffin tin with paper liners.
2. Combine Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
3. Combine Wet Ingredients
In a large bowl, whisk the yoghurt, vegetable oil, brown sugar, eggs and vanilla extract until smooth and well‑combined.
4. Add Carrots & Mix Batter
Stir in the grated carrots (and nuts or raisins if using) to the wet mixture. Then add the dry ingredients and gently fold until just combined—do not overmix or the cupcakes may become tough.
5. Fill Muffin Tin & Bake
Divide the batter evenly among the 12 cupcake liners (fill about ¾ full). Bake for approximately 20‑22 minutes, or until a toothpick inserted into the centre comes out clean and the tops spring back lightly.
6. Cool
Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely (important before frosting).
7. Prepare Frosting
In a bowl, using a hand mixer or stand mixer, beat the softened cream cheese and butter until smooth (about 2 minutes). Add the yoghurt and vanilla extract, then gradually add the powdered sugar and beat until frosting is creamy and pipeable (about 2‑3 minutes).
8. Frost & Decorate
Once cupcakes are completely cooled, pipe or spread the yoghurt‑cream cheese frosting on top of each one. Dust with a pinch of cinnamon or add festive sprinkles, chopped nuts or a small carrot‑shaped decoration.
9. Serve & Enjoy
Serve immediately—or refrigerate until serving time. If chilled, bring to room temperature for 10‑15 minutes for best texture.
Tips for Success
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Use freshly grated carrots (don’t use pre‑shredded bags) for optimal moisture and texture.
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For extra flavour, consider adding zest of an orange or a tablespoon of finely chopped crystallised ginger.
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Do not frost warm cupcakes—wait until fully cooled to avoid frosting melt.
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If you like firmer frosting peaks, refrigerate the frosted cupcakes for 10 minutes before serving.
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For a deeper holiday twist, you can stir in ½ tsp ground cloves or allspice into the batter.
Variations
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Gluten‑free version: Replace flour with a 1:1 gluten‑free baking mix and ensure baking powder is gluten‑free.
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Vegan version: Substitute eggs with flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg), use plant‑based yoghurt and vegan cream cheese.
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Mini cupcakes: Use a mini muffin tin and reduce bake time to about 16‑18 minutes.
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Pineapple‑carrot version: Add ½ cup crushed drained pineapple for extra moisture and tropical twist (inspired by other carrot‑cake recipes). Creme De La Crumb+1
Ingredient Substitutions
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Yoghurt: Full‑fat plain yoghurt gives best texture; Greek yoghurt works too though may result in thicker batter.
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Vegetable oil: Can use melted coconut oil or light olive oil if preferred.
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Brown sugar: You may substitute half with pure maple syrup but reduce oil by about 1‑Tbsp.
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Nuts/raisins: Omit for nut‑free version, or swap walnuts for pecans or macadamias.
Storage & Reheating
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Refrigerate: Store frosted cupcakes in an airtight container in the fridge for up to 3 days.
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Room temperature: If unfrosted, the cupcakes themselves can be wrapped and kept at room temperature for 1 day.
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Freeze: Unfrosted cupcakes freeze well (up to 2 months); thaw overnight in fridge and frost just before serving.
What to Serve With These Cupcakes
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A warm spiced latte or chai tea for a festive combination.
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A scoop of vanilla ice cream or a dollop of whipped cream for dessert.
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Fresh seasonal fruit like pear or cranberry on the side to complement the carrot‑spice flavours.
Nutrition Facts (Estimated per Cupcake)
Calories: ~220 kcal
Protein: ~4 g
Carbohydrates: ~28 g
Fat: ~11 g
Sugar: ~16 g
Note: These values are estimates based on standard ingredients and do not account for variations or optional add‑ins.
FAQs
Q: Can I make the batter ahead the night before?
Yes — you can prepare the batter, cover and refrigerate it overnight, then fill the cupcake liners and bake the next day (you may need to add 1‑2 minutes to bake time).
Q: Why did my cupcakes sink in the middle?
Possible reasons: the oven temperature was too low, the batter was over‑mixed, or the cupcakes weren’t fully baked. Be sure to bake until the centre springs back and toothpick is clean.
Q: Can I use fat‑free yoghurt?
You can, but full‑fat or plain yoghurt yields best texture and richness—fat‑free may result in slightly drier cupcakes.
Q: How can I make them more festive?
Top with edible gold dust, mini carrot‑shaped fondants, cranberries or crushed pistachios for a holiday look.
Related Recipes
Conclusion
This Homemade Christmas Yoghurt Carrot Cake Cupcakes Recipe brings together moist, spiced carrot cake flavours with the tangy richness of yoghurt and cream cheese frosting—an irresistible treat that’s perfect for holiday baking. Whip up a batch, decorate with seasonal flair, and delight friends and family with cupcakes that taste like festive cheer in every bite.
