Carrot Cake Cupcakes with Cream Cheese Frosting

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

Recipe Instructions

Step 1
Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
Step 2
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 3
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 4
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
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.
Step 6
Spread onto cooled cupcakes.

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

Categories

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