Hard Dessert

Carrot Cake Cupcakes with Cream Cheese Frosting

Name: Carrot Cake Cupcakes with Cream Cheese Frosting
Prep time: 27 min
Cook time: 35 min
Total time: 62 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 2 cups all-purpose flour; 1 tablespoon ground cinnamon; 2 teaspoons baking soda; 2 teaspoons baking powder; 0.5 teaspoons ground allspice; 0.5 teaspoons salt; 0.5 teaspoons ground nutmeg; 0.13 teaspoons ground cloves , Optional; 1.5 cups dark brown sugar; 0.75 cups sour cream; 0.5 cups white sugar; 0.5 cups vegetable oil; 4 large eggs; 2 teaspoons vanilla extract; 3 cups freshly grated carrots; 1 cup chopped pecans , Optional

Total Time

1h 2m

27m prep · 35m cook

Servings

4 people

Rating

—

Difficulty

Hard

103 views

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These jumbo carrot cake cupcakes are deliciously moist and flavored with lots of warm spices. The homemade cream cheese frosting makes them taste just like the cake!

Ingredients

2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
0.5 teaspoons ground allspice
0.5 teaspoons salt
0.5 teaspoons ground nutmeg
0.13 teaspoons ground cloves , Optional
1.5 cups dark brown sugar
0.75 cups sour cream
0.5 cups white sugar
0.5 cups vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups freshly grated carrots
1 cup chopped pecans , Optional

Instructions

1

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
2

Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
3

Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth; add to flour mixture and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups, filling 2/3 full.
4

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
5

To make the frosting: Beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved.
6

Spread onto cooled cupcakes.