Description
These Carrot Cake Cupcakes with Cream Cheese Frosting are moist, flavorful treats featuring warm spices, freshly grated carrots, and optional crunchy pecans. Topped with a luscious homemade cream cheese frosting, they make for a perfect dessert or snack to enjoy any time.
Ingredients
Scale
Cake 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)
- 1 ½ cups dark brown sugar
- Âľ cup sour cream
- ½ cup white sugar
- ½ cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups freshly grated carrots
- 1 cup chopped pecans (optional)
Frosting Ingredients
- 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 ensure easy removal and even baking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, ground cinnamon, baking soda, baking powder, ground allspice, salt, ground nutmeg, and ground cloves (if using). This will ensure 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, creating a rich batter base.
- Combine & Fold: Gradually add the wet ingredients to the dry ingredients, stirring just until combined to avoid overmixing. Fold in the freshly grated carrots and chopped pecans if using, ensuring an even distribution throughout the batter.
- Fill & Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full to allow room for rising. Bake in the preheated oven for 17-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack. Let them cool completely to room temperature before frosting.
- Make the Frosting: Beat the softened cream cheese, unsalted butter, vanilla extract, and lemon juice together until smooth and creamy. Gradually add the confectioners’ sugar, adjusting to your preferred sweetness and consistency.
- Frost & Serve: Once the cupcakes are completely cooled, spread or pipe the cream cheese frosting evenly on top of each cupcake. Serve immediately or chill for firmer frosting. Enjoy your delightful carrot cake cupcakes!
Notes
- For added texture and flavor, the pecans are optional but highly recommended.
- Be careful not to overmix the batter when combining wet and dry ingredients to keep cupcakes tender.
- Make sure the cupcakes are completely cool before frosting to prevent the frosting from melting.
- You can substitute sour cream with Greek yogurt for a slightly tangier taste and added moisture.
- If you prefer a spicier cake, increase the cinnamon or add a pinch of ground ginger.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
