Description
These Carrot Cake Cupcakes are wonderfully moist, bursting with flavor from fresh carrots and warming spices. Topped with a creamy frosting, they are perfect for any occasion, whether you’re hosting a party or simply enjoying a sweet treat at home.
Ingredients
Scale
- 1 ¼ cups (150 g) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup (120 ml) neutral oil such as canola, avocado, or vegetable oil
- ½ cup (100 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs
- ¼ cup (60 g) sour cream
- 1 teaspoon pure vanilla extract
- 2 cups (225 g) shredded carrots lightly packed
- ½ cup (65 g) chopped walnuts
- 8 ounces (225 g) cream cheese softened to room temperature
- ½ cup (113 g) unsalted butter softened to room temperature
- 3 ½ cups (420 g) powdered sugar
- ½ teaspoon pure vanilla extract
- 1 to 2 tablespoons (15 ml) heavy cream
- 2 tablespoons (15 g) finely chopped walnuts optional
Instructions
- Preheat the oven to 350°F (180°C) and line a 12 cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, whisk together the oil, brown sugar, granulated sugar, eggs, sour cream, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the shredded carrots and chopped walnuts.
- Divide the batter evenly between the cupcake liners, filling each about ¾ full.
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat the cream cheese and butter until smooth and creamy.
- Add the powdered sugar and mix on low speed until combined.
- Add the vanilla and 1 tablespoon of heavy cream, then beat until fluffy.
- Add more cream, 1 teaspoon at a time, until the frosting reaches your preferred piping consistency.
- Pipe or spread the frosting over the cooled cupcakes and top with finely chopped walnuts.
Notes
Feel free to mix in raisins or pineapple for added sweetness.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg