Carrot Cake Cupcake Recipe
Topped with a heavenly brown sugar cream cheese frosting, these moist carrot cake cupcakes are perfect for spring!
Servings: 18
Ingredients
Cupcakes:
- 1 ¼ cups all-purpose flour
- ½ + ⅛ teaspoon baking soda
- ½ + ⅛ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup sugar
- 2 eggs
- ½ cup canola oil
- ¼ cup sour cream
- ½ teaspoon vanilla extract
- 1½ cups finely grated carrots
Frosting:
- 8 ounces cream cheese softened
- ½ cup butter softened
- ⅔ cup brown sugar
- 2 teaspoons vanilla extract
- dash salt
- 3 cups powdered sugar (more or less, if needed)
Instructions
Carrot Cake Cupcakes
- Preheat oven to 350°F and line a cupcake tin with paper liners.
- Whisk together flour, soda, baking powder, cinnamon, and salt in a small bowl. Set aside.
- In a large mixing bowl, beat sugar, eggs, and oil till thick and foamy, about 1-2 minutes. Add the sour cream, vanilla, and carrots, and mix well. Add the dry ingredients and stir till just blended.
- Fill paper-lined cupcake pans half full. Bake for 18-20 minutes. Cool completely.Don't overfill the cupcake liners. They should be about ⅔ full. The cupcakes do not rise too much, and that is just fine. It's easier to frost them that way!
Brown Sugar Cream Cheese Frosting
- Beat together the cream cheese, butter, and brown sugar until smooth. Let it sit for 5-10 minutes until the brown sugar dissolves completely.
- Add vanilla, salt, and enough powdered sugar to make a frosting thick enough to pipe. Use a large star tip to frost cupcakes.
Video
Notes
This makes enough frosting to generously pipe frosting on the cupcakes. If you will be spreading it on, you can cut the recipe in half.
Nutrition
Calories: 341kcal | Carbohydrates: 46g | Protein: 2g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 130mg | Potassium: 48mg | Sugar: 39g | Vitamin A: 375IU | Calcium: 30mg | Iron: 0.6mg