Description
These Carrot Cake Cupcakes with Cream Cheese Frosting are moist, flavorful treats infused with warm spices and grated carrots, topped with a tangy and smooth cream cheese frosting. Perfect for celebrations or an indulgent everyday dessert, these cupcakes are easy to bake and sure to please everyone with their classic taste and texture.
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
- ⅛ 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) and line a muffin tin with 18 cupcake liners to prepare for 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 optional ground cloves until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together dark brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine & Fold: Gradually pour the wet ingredients into the dry ingredients, stirring carefully until just combined. Gently fold in the freshly grated carrots and, if using, chopped pecans for added texture and flavor.
- Fill & Bake: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 17-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Make the Frosting: Beat together the softened cream cheese, unsalted butter, vanilla extract, and lemon juice until smooth and creamy. Gradually add the confectioners’ sugar until you reach your desired sweetness and consistency.
- Frost & Serve: Once the cupcakes are completely cool, spread or pipe the cream cheese frosting on top. Serve immediately and enjoy these delightful carrot cake cupcakes.
Notes
- You can omit the pecans if you prefer nut-free cupcakes or for those with nut allergies.
- For a more intense carrot flavor and added moisture, consider using freshly grated carrots rather than pre-packaged shredded carrots.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting; bring to room temperature before serving for best taste.
- If desired, garnish the frosting with a small sprinkle of cinnamon or finely chopped pecans for extra flair.
- Make sure cupcakes are fully cooled before frosting to prevent melting or sliding of the frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
