Description
Delight in these moist and flavorful Carrot Cake Cupcakes topped with a rich and creamy cream cheese frosting. Bursting with warm spices, freshly grated carrots, and optional crunchy pecans, these cupcakes are perfect for any celebration or a sweet everyday treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp ground cinnamon
- 2 tsp baking soda
- 2 tsp baking powder
- ½ tsp ground allspice
- ½ tsp salt
- ½ tsp ground nutmeg
- â…› tsp ground cloves (optional)
Wet Ingredients
- 1 ½ cups dark brown sugar
- ¾ cup sour cream
- ½ cup white sugar
- ½ cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
Add-ins
- 3 cups freshly grated carrots
- 1 cup chopped pecans (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 tsp vanilla extract
- 2 tsp lemon juice
- 2 cups confectioners’ sugar (or to taste)
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with 18 cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, ground cinnamon, baking soda, baking powder, ground allspice, salt, ground nutmeg, and optional ground cloves. This ensures even distribution of spices and leavening agents.
- Mix Wet Ingredients: In another bowl, whisk the dark brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine & Fold: Gradually add the wet ingredients into the dry ingredients, stirring until just combined. Then gently fold in the freshly grated carrots and optional chopped pecans to maintain a tender texture.
- Fill & Bake: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the muffin tin for 10 minutes to set, then transfer them to a wire rack to cool completely before frosting.
- Make the Frosting: Beat together softened cream cheese, unsalted butter, vanilla extract, and lemon juice until smooth and creamy. Gradually add confectioners’ sugar until you reach the desired sweetness and frosting consistency.
- Frost & Serve: Once the cupcakes are fully cooled, spread or pipe the cream cheese frosting on top. Serve and enjoy these delicious treats!
Notes
- For best results, use freshly grated carrots rather than pre-shredded which can be dry.
- Optional pecans add a delightful crunch but can be omitted for nut allergies.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor.
