Description
Delicious and moist carrot cake cupcakes topped with a creamy, tangy cream cheese frosting. These easy-to-make cupcakes combine warm spices like cinnamon, nutmeg, and allspice with grated carrots and optional pecans for added texture. Perfect for parties, gatherings, or as a sweet treat anytime.
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
- 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 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 a separate bowl, whisk the dark brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla extract until you achieve a smooth, well-combined mixture.
- Combine & Fold – Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Then fold in the freshly grated carrots and the optional chopped pecans to incorporate them without overmixing.
- Fill & Bake – Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted in the center comes out clean, indicating they are fully baked.
- Cool – Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Cooling prevents the frosting from melting when applied.
- Make the Frosting – Beat together the softened cream cheese, softened unsalted butter, vanilla extract, and lemon juice in a bowl until smooth and creamy. Gradually add the confectioners’ sugar, adjusting sweetness to taste while maintaining a spreadable consistency.
- Frost & Serve – Once the cupcakes are completely cool, frost them by spreading or piping the cream cheese frosting on top. Serve immediately or store appropriately for later enjoyment.
Notes
- Optional pecans add a delightful crunch but can be omitted for nut-free cupcakes.
- Make sure cupcakes are completely cool before frosting to prevent melting.
- For a more intense carrot flavor, use freshly grated carrots rather than pre-shredded.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- You can decorate with additional chopped pecans or a sprinkle of cinnamon on top of the frosting.
