Carrot Cake Cupcakes With Cream Cheese Frosting
With just the perfect hint of spice and topped with rich homemade cream cheese frosting, these moist carrot cake cupcakes are the perfect dessert for Easter or any occasion.
Servings: 15
Ingredients
For The Carrot Cake Cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cup vegetable oil
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup sour cream
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cups freshly grated carrots
- ⅓ cup chopped nuts (optional)
- ⅓ cup raisins (optional)
For the Cream Cheese Frosting
- 1 package cream cheese, softened (8 ounces)
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
For the Carrot Cake Cupcakes
- Preheat the oven to 350°F and line a 12-count muffin pan with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, ginger, nutmeg, cinnamon, and salt until well combined. Set aside.
- In a separate bowl, whisk together the oil, brown sugar, granulated sugar, sour cream, eggs, and vanilla. Set the wet ingredients aside and wash and shred your carrots. When finished, gently stir the grated carrots in the batter.
- Add the dry ingredients to the wet ingredients and mix until just combined. Then stir in the chopped nuts and raisins (if desired).
- Carefully pour or spoon the carrot cake batter into the cupcake liners, only filling each liner about 2/3 of the way full. Place in the oven and bake for15-18 minutes or until the tops of the cupcakes are set and a tooth pick inserted into the center comes out clean.
- When done, remove the cupcakes from the oven and allow them to cool slightly for about 2-3 minutes in the pan. Then, carefully remove the cupcakes from the pan and transfer them to a wire rack to cool completely.
For the Cream Cheese Frosting
- Add the cream cheese and butter into the bowl of a stand mixer. Use the paddle attachment to cream together until smooth.
- Add the powdered sugar and vanilla. Mix until fully combined.
- Once the cupcakes have cooled, frost as desired, and enjoy!
Notes
For the cupcakes, plain Greek yogurt can be used as a substitute for sour cream.