Description
These carrot cake cupcakes are incredibly moist, tender, and packed with warm spices. Topped with a luscious cream cheese frosting, they’re the perfect balance of sweetness and spice. Ideal for any occasion, these easy-to-make cupcakes will become a favorite in no time!
Ingredients
For the Cupcakes:
- 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)
- 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
- 3 cups freshly grated carrots
- 1 cup chopped pecans (optional)
For the 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 oven to 350°F (175°C). Line a muffin tin with 18 cupcake liners.
- Mix Dry Ingredients – In a large bowl, sift together flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves.
- Mix Wet Ingredients – In another bowl, whisk together brown sugar, sour cream, white sugar, oil, eggs, and vanilla extract until smooth.
- Combine & Fold – Gradually add the wet ingredients to the dry ingredients. Stir until combined. Fold in grated carrots and optional pecans.
- Fill & Bake – Divide the batter evenly, filling each liner 2/3 full. Bake for 17-20 minutes, or until a toothpick inserted comes out clean.
- Cool – Let the cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting – Beat together cream cheese, butter, vanilla extract, and lemon juice until smooth. Gradually add powdered sugar to desired sweetness.
- Frost & Serve – Once the cupcakes are completely cool, spread or pipe the frosting on top. Enjoy!
Notes
- For extra moisture, swap part of the oil for applesauce.
- Freshly grated carrots provide the best texture and flavor compared to pre-shredded carrots.
- For a nut-free version, simply omit the pecans.
- Want a tropical twist? Add pineapple chunks or raisins to the batter.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
