Description
Delight in these moist and flavorful Carrot Cake Cupcakes topped with a rich and creamy homemade cream cheese frosting. Bursting with warm spices like cinnamon, nutmeg, and allspice, these cupcakes combine grated carrots and crunchy pecans for texture and depth. Perfect for gatherings or as a sweet treat any time of the year.
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 & Add-ins
- 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)
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 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 optional ground cloves. This ensures even distribution of the spices and leavening agents.
- Mix Wet Ingredients: In a separate 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 pour the wet ingredients into the dry ingredients, stirring gently until combined. Then carefully fold in the freshly grated carrots and, if using, chopped pecans to maintain texture.
- Fill & Bake: Divide the batter evenly 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: Let the cupcakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely, ensuring the frosting doesn’t melt upon application.
- Make the Frosting: Beat together softened cream cheese, unsalted butter, vanilla extract, and lemon juice until smooth and creamy. Gradually add confectioners’ sugar, adjusting sweetness as preferred, and mix until light and fluffy.
- Frost & Serve: Once the cupcakes are fully cooled, spread or pipe the cream cheese frosting evenly on top. Serve and enjoy these delicious carrot cake cupcakes!
Notes
- For a nut-free version, omit the pecans.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Grate carrots finely for best texture and moisture distribution.
- You can substitute sour cream with Greek yogurt if desired.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
