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Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting

Cost $15, save $10

Source: Recommended by CookPal

  • 70 Min
  • 18 Servings
  • $15

INGREDIENTS

  • Cupcake Base

    • 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 (optional)
    • 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 (optional)

  • Cream Cheese 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

STEPS

1

Preheat the oven to 350°F (175°C) and line 18 muffin cups with paper liners.

2

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

3

Combine brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla extract until smooth. Mix into the flour mixture, then add grated carrots and fold in pecans.

4

Pour batter into muffin cups, filling each 2/3 full.

5

Bake for 17-20 minutes. Let cool in tins for 10 minutes, then transfer to a rack to cool completely (about 20 minutes).

6

Beat cream cheese, butter, vanilla, and lemon juice until smooth. Gradually add confectioners' sugar to achieve the desired sweetness and texture.

7

Frost cooled cupcakes with the prepared cream cheese frosting.

NUTRIENTS

Per 1 serving

🔥

428

Calories

  • 5
    Protein
  • 52
    Carbs
  • 23
    Fats

💡 Make sure carrots are freshly grated for optimal moisture and flavor.You can customize the frosting's sweetness by adjusting the amount of confectioners' sugar.Skip the pecans or use other nuts if preferred or to make it nut-free.