Carrot Cake Cupcakes with Cream Cheese Frosting

Name: Carrot Cake Cupcakes with Cream Cheese Frosting
Prep time: 25 min
Cook time: 20 min
Total time: 75 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon ground cinnamon; 2 teaspoons baking soda; 2 teaspoons baking powder; 0.5 teaspoon ground allspice; 0.5 teaspoon salt; 0.5 teaspoon ground nutmeg; 0.125 teaspoon ground cloves; 1.5 cups dark brown sugar; 0.75 cup sour cream; 0.5 cup white sugar; 0.5 cup vegetable oil; 4 large eggs; 2 teaspoons vanilla extract; 3 cups freshly grated carrots; 1 cup chopped pecans; 1 (8 ounce) package cream cheese, softened; 0.5 cup unsalted butter, softened; 2 teaspoons vanilla extract; 2 teaspoons lemon juice; 2 cups confectioners' sugar, or to taste

4.5

(2)

2 Reviews

2 Photos

These carrot cake cupcakes are made with sour cream and flavored with lots of warm spices. They are not too sweet, but the cream cheese frosting makes them sweet enough to enjoy for dessert.

Recipe by Zepheera

Published on July 14, 2021

Carrot Cake Cupcakes with Cream Cheese Frosting

2

Prep Time:

25 mins

Cook Time:

20 mins

Additional Time:

30 mins

Total Time:

1 hrs 15 mins

Servings:

18

Yield:

18 cupcakes

Jump to Nutrition Facts

Ingredients

Cupcakes:

2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 ½ cups dark brown sugar
¾ cup sour cream
½ cup white sugar
½ cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups freshly grated carrots
1 cup chopped pecans

Frosting:

1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
2 teaspoons vanilla extract
2 teaspoons lemon juice
2 cups confectioners' sugar, or to taste

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth. Add wet ingredients to dry ingredients, and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the centers 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.
While the cupcakes are cooling, 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.

Cook's Note:

In the cupcake batter, cloves and pecans are optional.

Nutrition Facts (per serving)

428	Calories
23g	Fat
52g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 18
Calories 428
% Daily Value *
Total Fat 23g	30%
Saturated Fat 9g	44%
Cholesterol 73mg	24%
Sodium 335mg	15%
Total Carbohydrate 52g	19%
Dietary Fiber 2g	6%
Total Sugars 38g
Protein 5g
Vitamin C 2mg	8%
Calcium 92mg	7%
Iron 1mg	8%
Potassium 175mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.