Description
Deliciously moist carrot cupcakes topped with a rich cream cheese frosting.
Ingredients
Scale
- 1 ¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup neutral oil (such as canola, avocado, or vegetable oil)
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- 1 teaspoon pure vanilla extract
- 2 cups shredded carrots (lightly packed)
- ½ cup chopped walnuts
- 8 ounces cream cheese (softened to room temperature)
- ½ cup unsalted butter (softened to room temperature)
- 3 ½ cups powdered sugar
- ½ teaspoon pure vanilla extract
- 1 to 2 tablespoons heavy cream
- 2 tablespoons finely chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (180°C) and line a 12 cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, whisk together the oil, brown sugar, granulated sugar, eggs, sour cream, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the shredded carrots and chopped walnuts.
- Divide the batter evenly between the cupcake liners and fill each about ¾ full.
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the pan for 10 minutes and transfer them to a wire rack to cool completely.
- In a large bowl, beat the cream cheese and butter until smooth and creamy.
- Add the powdered sugar and mix on low speed until combined.
- Add the vanilla and 1 tablespoon of heavy cream, then beat until fluffy.
- Add more cream, 1 teaspoon at a time, until the frosting reaches your preferred piping consistency.
- Pipe or spread the frosting over the cooled cupcakes and top with finely chopped walnuts.
Notes
- This recipe makes approximately 12 cupcakes.
- Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg