Name: Carrot Cake Cupcakes
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Cuisine: American
Ingredients: 1 ⅓ cups (166g) all-purpose flour, spoon and leveled; ¾ teaspoon baking powder; ¾ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon cinnamon; ½ teaspoon ginger; ¼ teaspoon nutmeg; ½ cup (120ml) vegetable oil; ⅔ cup (150g) packed brown sugar; ⅓ cup (65g) granulated sugar; 2 large eggs, at room temperature; ¼ cup (60g) sour cream or greek yogurt, at room temperature; ¼ cup (59ml) whole milk, at room temperature; 2 teaspoons vanilla extract; 1 ½ cups (200g) peeled, finely shredded, and coarsely chopped carrots, about 3 large carrots; ⅔ cup (77g) chopped walnuts or pecans, optional; 8 ounces (224g) full-fat block cream cheese, softened to room temperature; 1/2 cup (8 tbsp; 113g) unsalted butter, softened to room temperature; 3 cups (360g) powdered sugar; 1 teaspoon pure vanilla extract; 1/8 teaspoon salt; optional garnish: candy carrot topper and/or finely chopped walnuts or pecans

Ingredients

Scale

1 ⅓ cups (166g) all-purpose flour, spoon and leveled
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
½ cup (120ml) vegetable oil
⅔ cup (150g) packed brown sugar
⅓ cup (65g) granulated sugar
2 large eggs, at room temperature
¼ cup (60g) sour cream or greek yogurt, at room temperature
¼ cup (59ml) whole milk, at room temperature
2 teaspoons vanilla extract
1 ½ cups (200g) peeled, finely shredded, and coarsely chopped carrots, about 3 large carrots
⅔ cup (77g) chopped walnuts or pecans, optional
8 ounces (224g) full-fat block cream cheese, softened to room temperature
1/2 cup (8 tbsp; 113g) unsalted butter, softened to room temperature
3 cups (360g) powdered sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
optional garnish: candy carrot topper and/or finely chopped walnuts or pecans

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Instructions

Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In another bowl, combine the vegetable oil, brown sugar, granulated sugar, eggs, sour cream or Greek yogurt, whole milk, and vanilla extract. Mix until smooth, then fold in the shredded carrots. Combine with dry ingredients and mix until just combined, then stir in walnuts or pecans if using.
Spoon the batter into the liners, filling them ¾ full. Bake for 20–23 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
For the frosting, beat together the cream cheese and unsalted butter until smooth. Add powdered sugar, vanilla extract, and salt, and mix on low before increasing speed for 2 minutes. Refrigerate until frosting cools.
Frost the cooled cupcakes and add any garnishes you desire.

Last Step:

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Notes

Make sure your ingredients are at room temperature for a smoother batter.
You can swap in Greek yogurt for sour cream for a lighter option.
Store leftovers in the refrigerator for up to 5 days.

Author: dani
Prep Time: 20 minutes
Cook Time: 100 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 280
Sugar: 23g
Sodium: 200mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg