Carrot Cake Cupcakes

These carrot cake cupcakes are wonderfully moist, perfectly spiced, and crowned with the most dreamy cream cheese frosting.

Course Dessert

Cuisine American

Method Bake

Prep Time 30

Cook Time 20

Total Time 50

Servings cupcakes

Calories 379

Preheat oven to 350F and line a muffin pan with cupcake liners.
In a medium bowl, toss together the flour and baking soda.
1 & 1/3 cups (165g) all-purpose flour, 1 tsp baking soda
Add spices, and salt. Set aside.
1 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 teaspoon salt
In a large bowl, whisk together the oil and sugars.
1/3 cup (80ml) vegetable oil or canola oil, 1/2 cup (100g) lightly packed brown sugar, 1/2 cup (100g) granulated sugar
Add sour cream, vanilla and eggs until smooth.
1/2 cup sour cream, 1 tsp vanilla extract, 2 large eggs
Add the dry ingredients to the wet ingredients and stir until just combined, then fold in the shredded carrots. Spoon the batter into a muffin pan lined with cupcake liners.
1 cup finely grated carrot
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool the cupcakes in the pan for 10 minutes then remove from pan and transfer them to a wire rack to cool completely.

In a large mixing bowl, beat the cream cheese, butter, and vanilla together until combined.
4 oz (1/2 block) full-fat cream cheese, 1/2 cup (1 stick) unsalted butter, 1/2 tsp vanilla extract
Mix in the powdered sugar until smooth. Chill in the fridge for 20 minutes or so if needed to thicken.
2 cups (240g) powdered sugar
Top each completely cooled cupcake with a dollop of frosting and spread it out with an offset spatula or the back of a spoon. Sprinkle with some chopped walnuts/pecans or a light dusting of cinnamon if desired.
1/4 cup finely chopped walnuts/pecans, 1 tsp ground cinnamon

Leftovers can be stored in an airtight container in the fridge for 3-4 days. Bring to room temperature before serving.