Description
Deliciously moist carrot cake cupcakes topped with creamy, tangy cream cheese frosting. These spiced treats perfectly balance sweet and savory notes with a tender crumb and classic carrot cake flavor in an adorable, handheld format.
Ingredients
Units
Scale
For the Carrot Cake Cupcakes
- 1 1/4 cup (178 g) all-purpose flour
- 1 teaspoon (5 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (2 g) kosher salt
- 1 teaspoon (3 g) ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 cup (99 g) granulated sugar
- 1/2 cup (99 g) packed light brown sugar
- 2 large eggs, room temperature
- 1/2 cup (120 ml) vegetable oil
- 1/3 cup (79 ml) sour cream
- 1 teaspoon (5 ml) vanilla extract
- 1 1/2 cups (156 g) shredded carrots, peeled and finely grated
- 1/2 cup (60 g) chopped pecans, or walnuts, optional
- 1/4 cup (35 g) raisins, optional
For the Cream Cheese Frosting
- 1/2 cup (115 g) unsalted butter, softened to 65ºF (19ºC)
- 2 cups (226 g) powdered sugar
- 8 ounces (226 g) cream cheese, softened to 65ºF (18ºC)
- 1/2 teaspoon (2.5 ml) vanilla extract
Instructions
- Heat the Oven – Set the oven rack to the middle position. Heat the oven to 350ºF (177ºC). Add paper liners to a 12-cup muffin pan. Set aside.
- Mix the Dry Ingredients – In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk to combine.
- Mix the Wet Ingredients – In a large bowl, vigorously whisk together granulated sugar, brown sugar, eggs, vegetable oil, sour cream, and vanilla until thick and smooth, 3 minutes. Fold in the shredded carrots, nuts, and raisins (if using).
- Make the Cupcake Batter – Gently fold the flour mixture into the carrot mixture until just moistened, scraping the bottom with some lumps and flour spots remaining. Do not overmix.
- Portion the Cupcakes – Evenly divide the cupcake batter amongst the cups, about 3/4 full.
- Bake – Bake for 18 to 20 minutes. A toothpick inserted in the center should come out clean with a few moist crumbs, or the internal temperature should reach 200 to 205°F (93 to 96ºC).
- Cool – Let the cupcakes sit in the pan for 5 minutes, then immediately transfer to a wire rack. Cool completely before frosting, about 30 minutes.
- Whip the Butter and Sugar – In a stand mixer fitted with a paddle or hand mixer, beat softened butter and powdered sugar on low speed until just incorporated, about 30 seconds. Gradually increase the speed to medium, beating the mixture until light and fluffy, about 1 minute.
- Add the Cream Cheese and Vanilla – Add half of the softened cream cheese and beat on medium speed until incorporated, about 15 seconds. Add the remainder of the cream cheese and beat until smooth and fluffy, about 15 seconds. Add the vanilla extract and beat until combined, about 10 to 15 seconds.
- Frost the Cupcakes – Transfer the cream cheese frosting to a piping bag fitted with a large round tip (Ateco 806) or star tip (Ateco 824). Pipe the desired amount of frosting on each cupcake. If needed, chill the frosting until it slightly stiffens and feels cool before piping, around 60 to 65ºF (15 to 18ºC).
- To Serve – Add garnish or decoration if desired. Serve the cupcakes immediately or cover and refrigerate.
Notes
- Frosting Yield: Makes about 1 ¾ cups.
- Stronger Carrot Taste: Shred the carrots with the largest grater hole, then roughly chop before adding to the batter.
- Sweeter Frosting: Add 2 ½ to 3 cups of powdered sugar. The more sugar added, the stiffer the texture.
- Add Raisins: Mix 1/4 to 1/2 cup of raisins into the batter for extra sweetness and texture.
- Mini Cupcakes: Fill cupcake liners ⅔ full. Bake for 10 minutes, then check for doneness. Immediately remove from the pan and cool on a wire rack.
- Make Ahead: The cupcakes can be made 1 day ahead and stored in an airtight container on the counter. The frosting can be made 3 days before, refrigerated, and brought to 60 to 65ºF (15 to 18ºC) before using, about 30 minutes.
- Storing: Refrigerate in an airtight container for up to 3 days. Bring to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 415kcal
- Sugar: 35g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
