Carrot Cake Cupcakes
Light, moist, and warmly seasoned these carrot cake cupcakes are topped with a rich, thick cream cheese frosting that takes the classic dessert to a whole new level.
Servings: 14 cupcakes
Calories: 482kcal
Equipment
- cupcake/muffin pan
- stand mixer
Ingredients
For the cupcakes
- 1 c brown sugar
- 2 eggs
- ⅓ c sour cream
- 1 t vanilla
- ½ c oil
- 1 t baking powder
- ½ t baking soda
- ½ t salt
- 1 t cinnamon
- ¾ t ginger
- ¼ t nutmeg
- 1 ½ c flour
- 1 ½ c grated carrots about 3 medium sized carrots, peeled and finely grated
- For the frosting
- 8 oz cream cheese softened
- ½ c unsalted butter softened
- 1 t vanilla
- 1 t salt
- 4 c powdered sugar
- ½ c chopped pecans to garnish
Instructions
- Preheat the oven to 350 degrees
- line your muffin tin(s) with liners. Set aside.
- In the bowl of a stand mixer, combine the brown sugar, eggs, oil, vanilla and sour cream, mix until combined.
- in a separate bowl mix the baking powder, soda, salt, cinnamon, ginger, nutmeg and flour and mix thoroughly
- add to the wet mixture and stir to combine, then stop the machine, scrape down the sides and mix again.
- add in the grated carrots and fold to combine.
- measure out approximately ¼ of a cup worth of batter into each cupcake liner - they should be no more than about ⅔ full.
- bake in the preheated oven for approximately 20-22 minutes or until the edges are slightly golden brown and the center is set
- allow the cupcakes to cool completely before decorating.
- For the frosting-in the bowl of a stand mixer, combine the cream cheese, softened butter, salt, vanilla and about a cups worth of the powdered sugar. Mix on low speed until combined.
- Gradually add in the remaining powdered sugar and mix on low speed until combined. Bump up the speed to medium and whip the frosting until smooth and fluffy.
- transfer the frosting to a piping bag fitted with a large star tip.
- once the cupcakes have cooled completely, pipe a large mound of frosting on each cupcake. Sprinkle with the chopped pecan pieces to garnish.
- serve
Notes
Storage: Cupcakes can be stored in an airtight container in the fridge for up to 3 days or frozen for 3
Nutrition
Serving: 1cupcake | Calories: 482kcal | Carbohydrates: 63g | Protein: 4g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 396mg | Potassium: 137mg | Fiber: 1g | Sugar: 51g | Vitamin A: 2782IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg