Carrot Cake Cupcakes with Cream Cheese Frosting
Description
These moist carrot cake cupcakes taste just like the cake! Top with a luscious homemade cream cheese frosting for a deliciously easy dessert.
Ingredients
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2 cups all-purpose flour
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1 tablespoon ground cinnamon
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2 teaspoons baking soda
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2 teaspoons baking powder
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1/2 teaspoon ground allspice
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1/2 teaspoon salt
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1/2 teaspoon ground nutmeg
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1/8 teaspoon ground cloves
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1 1/2 cups dark brown sugar
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3/4 cup sour cream
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1/2 cup white sugar
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1/2 cup vegetable oil
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4 large eggs
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2 teaspoons vanilla extract
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3 cups freshly grated carrots
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1 cup chopped pecans
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1 (8 ounce) package cream cheese, softened
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1/2 cup unsalted butter, softened
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2 teaspoons vanilla extract
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2 teaspoons lemon juice
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2 cups confectioners' sugar, or to taste
Directions
1
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
2
Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
3
Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth; add to flour mixture and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups, filling 2/3 full.
4
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
5
To make the frosting: Beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved.
6
Spread onto cooled cupcakes.