Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
easy carrot cake cupcakes

Easy Carrot Cake Cupcakes


  • Author: Katherine
  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x

Description

Soft, moist and slightly spiced carrot cake cupcakes swirled with that classic cream cheese icing. The perfect cupcake for any occasion!


Ingredients

Scale
  • 1 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 cup brown sugar, packed
  • 2 eggs, room temperature
  • 1/2 cup oil (vegetable, avocado or grapeseed)
  • 1/3 cup sour cream, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup grated carrot (approx. 2 small carrots)
  • optional: 1/2 cup chopped pecans

Cream Cheese Icing

  • 8 oz cream cheese (1 block), room temperature
  • 1/2 cup unsalted butter, room temperature
  • 34 cups powdered sugar
  • 1 tsp pure vanilla extract

Instructions

  1. Preheat the oven to 350 F and line a 12 count muffin tin with cupcake liners.
  2. In a medium-sized mixing bowl, combine together the flour, baking powder, baking soda, salt, cinnamon and nutmeg, and set aside.
  3. In a large mixing bowl, whisk the brown sugar with the eggs until combined. Whisk in the oil, sour cream, and vanilla extract. Pour the dry ingredients into the wet, and use a large wooden spoon to gently combine; do not overmix! Gently fold in the carrots and pecans (if using).
  4. Fill the cupcake liners about 3/4 full. Bake the cupcakes for 19-20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes completely on a wire rack before icing.
  5. Make the icing. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the cream cheese with the butter on medium-high until light and fluffy, about 2 minutes. Add the vanilla, and one cup of the powdered sugar and mix on medium. Add the remaining powdered sugar, one cup at a time until you achieve your desired consistency. If you went overboard with the sugar, you can add a bit of heavy cream to thin out the icing. Decorate the cupcakes, and store any remaining icing in the fridge for up to 5 days.

Cupcakes can be kept at room temperature for 1-2 days, in an airtight container. I keep mine in the fridge! Cupcakes can also be frozen before icing, for up to 2 months.

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: cakes
  • Method: bake
  • Cuisine: american

Keywords: easy carrot cake cupcakes // the best carrot cake cupcakes // carrot cake cupcakes

Recipe Card powered byTasty Recipes