Carrot Cake Cupcakes with Vanilla Cream Cheese Frosting
User Reviews
4.9
21 reviews
Excellent
Carrot Cake Cupcakes with Vanilla Cream Cheese Frosting
Report
These soft, moist, tender cupcakes are the BEST carrot cake cupcakes I’ve ever had!! They’re fast and easy to make, and come together in minutes!
Share:
Ingredients
Cupcakes
- 2 large eggs
- ½ cup canola or vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ¼ cup sour cream or thick Greek yogurt
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- pinch salt optional and to taste
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups coarsely grated carrots 2 to 3 medium/large carrots, peeled
- ½ cup raisins optional
- ½ cup nuts optional
Frosting
- ½ cup 4 ounces cream cheese (light is okay), softened
- ¼ cup unsalted butter softened
- 1 tablespoon vanilla extract
- 1 ½ cups confectioners’ sugar more or less as desired
Instructions
For the Cupcakes:
- Preheat oven to 350F. Spray a 12-count muffin pan very well with floured cooking spray or use liners (Cosmetically, I prefer avoiding the ripples and ridges that liners produce).
- In a large mixing bowl, whisk together the first 11 ingredients (through optional salt) until combined.
- Add the flour, baking powder, baking soda, and stir until just combined, don’t overmix.
- Fold in the carrots, optional raisins and nuts.
- Turn batter out into prepared pan. Fill each muffin cavity between 2/3 and 3/4-full. Do not exceed 3/4-full because they will overflow. You may have batter remaining for a 13th (or 14th) cupcake and it’s better to either discard it or bake it in another pan even though it’s a pain for just 1 cupcake. I have overfilled, and then overflown, trying to make it all work in one pan.
- Bake for about 20 minutes, or until cupcakes are domed, set, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Allow cupcakes to cool in pan for about 15 minutes before removing and turning out onto a wire rack to cool completely.
- While cupcakes cool, make the frosting.
For the Frosting:
- With an electric mixer, beat together first three ingredients on high power until combined and light and fluffy, about 3 minutes.
- Slowly add the confectioners’ sugar and beat to incorporate. Play with sugar ratio based on desired frosting consistency. If you accidentally add too much sugar, add a bit more cream cheese to thin it out.
- Frost the cooled cupcakes. I spoon on about 2 tablespoons frosting per cupcake. Pipe it with a piping bag if desired. If you have extra frosting, it will keep airtight in the refrigerator for many weeks.
Notes
- Note about the carrots – I use a box grater on the coarsest blade and it takes less than 2 minutes to grate them. I prefer the consistency of doing it by hand rather than using a food processor. Don’t use bagged, pre-shredded carrots from the grocery store; grate them yourself.
- Frosted cupcakes will keep airtight in the refrigerator for up to 1 week. Unfrosted cupcakes will keep airtight at room temperature for up to 1 week, or frozen for up to 3 months.
Nutrition Information
Show Details
Serving
1
Calories
379kcal
(19%)
Carbohydrates
49g
(16%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
13g
Cholesterol
46mg
(15%)
Sodium
159mg
(7%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 379kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 46mg | 15% |
| Sodium | 159mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
Other Recipes
You'll Also Love
Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting
American
5.0
(132 reviews)
