Carrot Cake Cupcakes
These moist and delicious carrot cake cupcakes are a nice twist on a classic dessert flavor. They are topped with thick cream cheese frosting to add an extra creamy sweetness.
Equipment
- Mixing bowl
- Hand or Stand Mixer
- Muffin/cupcake tin
- Cupcake Liners
- Spoon or Spatula
- measuring cups
- Measuring Spoons
Ingredients
For the cupcakes
- 1 cup Brown Sugar
- 2 Eggs
- ⅓ Cup Sour Cream
- 1 teaspoon Vanilla
- ½ Cup Oil
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- ¾ teaspoon Ginger
- ¼ teaspoon Nutmeg
- 1 ½ cup Flour
- 1 ½ cup Grated Carrots 3 medium; peeled & grated
For Cream Cheese Frosting:
- 8 oz Cream Cheese Softened
- ½ cup Butter Softened
- 1 teaspoon Vanilla
- 1 teaspoon Salt
- 4 cup Powdered Sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line muffin/cupcake tin with liners and set aside.
- Add 1 cup brown sugar, 2 eggs, 1 teaspoon vanilla, ⅓ cup sour cream and ½ cup oil to a mixing bowl. Mix on medium low until well combined.
- Add in 1.5 cups flour, 1 teaspoon baking powder and cinnamon, ½ teaspoon baking soda and salt, ¾ teaspoon ginger and ¼ teaspoon nutmeg. Mix on low speed, scraping down sides as necessary until well combined.
- Add in 1.5 cups peeled and grated carrots and fold into batter.
- Measure about ¼ cup of batter into each cupcake liner - they should be about ⅔ of the way full.
- Bake at 350 degrees Fahrenheit for 20 - 22 minutes or until edges are golden brown.
- While baking, make the frosting.
- Add to mixing bowl 8 oz cream cheese, ½ cup butter, 1 teaspoon vanilla and salt.
- Turn mixer on low and slowly begin adding in powdered sugar a little at a time.
- Once all sugar is added, turn up to medium and beat until it is smooth and fluffy.
- Scoop frosting into a piping bag with a large star tip.
- Once the cupcakes have cooled you can frost them.
Notes
Tips & Variations:
- Add other flavors - add crushed walnuts or pecans, or pineapple to change up the flavors a little.
- Frosting consistency - it should be thick enough to have small peaks and not drip off a spoon or spatula when scooped up. Thicken by adding powdered sugar; thin by adding milk.
- Pipe frosting - squeeze the piping bag evenly while piping the frosting. Start with a large dollop in the center of the cupcake, then start at the outer edge spiraling the frosting into the center.
- Store in an airtight container for 3 - 5 days in the fridge.
- Freeze up to 3 months in an airtight container or freezer bag.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.