Carrot Cake Cupcakes with Cream Cheese Frosting

These moist carrot cake cupcakes taste just like the cake! Top with a luscious homemade cream cheese frosting for a deliciously easy dessert.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 428 Calories

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons vanilla extract
• 1 cup chopped pecans
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 4 large eggs
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon ground cinnamon
• 2 teaspoons lemon juice
• 3 cups freshly grated carrots
• 0.5 teaspoon ground nutmeg
• 0.5 cup vegetable oil
• 0.5 teaspoon salt
• 0.5 cup white sugar
• 0.5 cup unsalted butter, softened
• 0.5 teaspoon ground allspice
• 0.125 teaspoon ground cloves
• 0.75 cup sour cream
• 1.5 cups dark brown sugar
• 2 cups confectioners' sugar, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

Step 2

Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.

Step 3

Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth; add to flour mixture and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups, filling 2/3 full.

Step 4

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.

Step 5

To make the frosting: Beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.