Carrot Cake Cupcakes
Tender, warmly spiced carrot cake cupcakes loaded with freshly grated carrots and topped with a thick, tangy cream cheese frosting. Moist, flavorful, and perfect for any occasion — ready in about an hour.
- Total Time42 minutes
- Yield24 cupcakes 1x
Ingredients
Units
Scale
Cupcakes
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup vegetable oil
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 cups freshly grated carrots
Cream Cheese Frosting
- 8 ounce package cream cheese
- 1/2 cup butter, softened
- 4 cups powdered sugar, more as needed
- 2 teaspoons vanilla extract
Instructions
Cupcakes
- Preheat and Line: Preheat oven to 350°F. Line cupcake pan with paper liners and set aside.
- Mix Dry Ingredients: Whisk together 2 1/2 cups flour, 1 1/4 teaspoons baking soda, 1 1/4 teaspoons baking powder, 1 1/4 teaspoons cinnamon, and 1/2 teaspoon salt in a medium bowl. Set aside.
- Beat Eggs and Wet Ingredients: In a large bowl, beat 4 eggs for 2-3 minutes until pale and frothy. Add 1 1/2 cups granulated sugar, 1/2 cup brown sugar, 1 cup vegetable oil, 1/2 cup sour cream, and 1 teaspoon vanilla. Mix until combined.
- Combine and Fold in Carrots: Slowly add the flour mixture to the wet ingredients and stir until just combined. Fold in 3 cups freshly grated carrots.
- Fill and Bake: Fill cupcake liners 2/3 full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
Cream Cheese Frosting
- Make the Frosting: Beat together 8 ounces cream cheese and 1/2 cup softened butter until smooth. Slowly mix in 4 cups powdered sugar. Add 2 teaspoons vanilla and mix until thick and fluffy.
- Frost the Cupcakes: Once cupcakes are completely cool, pipe or spread cream cheese frosting generously on top.
Notes
Spoon and level your flour for best results — scooping directly from the bag packs in too much. Use the fine side of a box grater for the carrots. Cupcakes must be fully cooled before frosting or the frosting will melt. Store frosted cupcakes in an airtight container for up to 3-4 days. For extra texture, fold in chopped walnuts or pecans with the carrots.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 310
- Sugar: 30
- Sodium: 220
- Saturated Fat: 5
- Fiber: 1
- Protein: 3
