Carrot Cake Cupcakes with Cream Cheese Frosting
User Reviews
5.0
21 reviews
Excellent
Carrot Cake Cupcakes with Cream Cheese Frosting
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My family's absolute favorite carrot cake cupcake recipe! They're simple to make from scratch, super moist, light, tender, and fluffy. Made with plenty of carrots, spice, then topped generously with a heavenly. sweet and tangy cream cheese frosting!
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Ingredients
Carrot Cake Cupcakes
- 1 ¼ cups 160g all-purpose flour, 1 tbsp separated
- ½ cup 100g granulated sugar
- ½ cup 100g light brown sugar packed
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- ¼ tsp freshly grated nutmeg
- ¾ cups 180 mL vegetable oil
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 tbsp sour cream room temperature
- 2 cups 170g grated carrots
- ½ cup 65g chopped walnuts, optional
Cream Cheese Frosting
- ½ cup 1 stick, 113g unsalted butter, room temperature
- 8 oz 226g brick cream cheese, room temperature
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- 4 cups 500g powdered sugar
Instructions
- Preheat oven to 350 degrees F (Gas Mark 4 / 160 degrees C for Fan) and line a 12-count muffin pan with paper liners.
- In the bowl of a stand mixer with whisk attachment, or in a large mixing bowl using an electric hand mixer, whisk the all-purpose flour, both white and brown sugars, baking soda, baking powder, kosher salt, cinnamon, cardamom, and freshly grated nutmeg until well combined.
- Switch to the paddle attachment on your stand mixer and stir in the vegetable oil. Add the eggs, one at a time, pausing to scrape down sides of the bowl with a silicone spatula after each addition. Mix on low until batter is homogenous.
- Stir in vanilla extract and sour cream until just incorporated.
- Toss carrots and walnuts, if using, in the separated 1 tbsp of flour in a small bowl. Gently fold carrots and walnuts into the batter with the silicone spatula (or in your stand mixer on low) until just combined.
- Evenly divide batter into cupcake liners using an ice cream scoop, filling each ⅔ of the way full. Transfer to oven and bake on 350 degrees F (Gas Mark 4 / 160 degrees C for Fan) for 18-20 minutes or until a toothpick inserted in the center comes out clean with moist crumbs, never wet batter.
- Allow to cool to room temperature before decorating with cream cheese frosting or else the frosting will melt.
Cream Cheese Frosting
- Combine the room temperature unsalted butter and cream cheese in the clean bowl of a stand mixer, or use an electric mixer with a large mixing bowl, and beat until smooth, creamy, with no lumps.
- Add vanilla extract and salt and beat on low to combine.
- With mixer on low, gradually add sifted powdered sugar until completely combined. Scrape the sides down with a silicone spatula when needed.
- Use to frost completely cooled cupcakes.
Nutrition Information
Show Details
Serving
1g
Calories
129kcal
(6%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Cholesterol
53mg
(18%)
Sodium
327mg
(14%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 12carrot cake cupcakes
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 129kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 53mg | 18% |
| Sodium | 327mg | 14% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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