Carrot Cake Cupcakes

Carrot Cake Cupcakes are fluffy and moist with just the right amount of spices. Easy to make from scratch and topped with the BEST cream cheese frosting.

Author Amber Brady

Prep Time 25

Cook Time 20

Total Time 45

Yields cupcakes

Ingredients

Cupcakes:

1 ¼ cups (150 g) all-purpose flour, (stir, spoon & level)
½ cup (100 g) granulated sugar
½ cup (100 g) light brown sugar, packed
¾ tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
½ cup (118 ml) oil, (canola/vegetable)
½ cup (120 g) sour cream, (or plain Greek yogurt or applesauce)
2 large eggs, room temperature
1 ½ tsp vanilla extract
1 ½ cups (128 g) grated carrots

Cream Cheese Frosting:

8 oz (226 g) cream cheese, cold
½ cup (113 g) butter, (1 stick) room temperature
1 cup (120 g) powdered sugar
1 tsp vanilla extract

Instructions

Preheat oven to 350 degrees Fahrenheit (or 375˚F for high altitude). Line cupcake pans with paper cups.
In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, whisk the oil, sour cream, eggs, and vanilla.
Add the wet ingredients to the bowl of dry ingredients and mix until almost combined. Then fold in the shredded carrots just until incorporated.
Use a #24 scoop to fill the cupcake liners 2/3 full. Do not over-fill. Makes about 16 cupcakes.
Bake at 350˚F (or 375˚F for high altitude) for about 20 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs and the cake springs back when touched. Cool completely.
FOR THE FROSTING: Place the cream cheese in a large bowl. Using a hand mixer, beat cream cheese until smooth. Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and well blended after each addition. Add powdered sugar and vanilla all at once. Blend until combined and smooth. Add frosting to a piping bag fitted with a tip (I used a Wilton 1M) and swirl on top of cupcakes. Should be just enough for 16 cupcakes if piped as pictured.

Video

Notes

Feel free to add your favorite mix-ins: raisins, nuts (pecans or walnuts), coconut, or whatever your heart desires. Add no more than 1/2 to 1 cup of mix-ins, total. Keep in mind, adding in extra ingredients will produce more cupcakes. Only fill liners 2/3 full.
If adding pineapple, try to drain off any excess juice as to not weigh down the batter, and use no more than 1/2 cup. Using crushed pineapple is preferred.
Store cupcakes in an airtight container for 1-2 days at room temperature OR up to 5 days in the refrigerator.

Nutrition