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Carrot Cake Cupcakes with Cream Cheese Frosting
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
75 minutes
Indulge in succulent carrot cake cupcakes, topped with rich homemade cream cheese frosting for a delectable dessert.
Ingredients:
  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 0.5 teaspoon ground allspice
  • 0.5 teaspoon ground nutmeg
  • 0.125 teaspoon ground cloves
  • 1.5 cups dark brown sugar
  • 0.75 cup sour cream
  • 0.5 cup vegetable oil
  • 4 large eggs
  • 3 cups freshly grated carrots
  • 1 cup chopped pecans
  • 1 (8 ounce) package cream cheese, softened
  • 2 teaspoons lemon juice
  • 2 cups confectioners' sugar, or to taste
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare 18 muffin cups with paper liners.
  • Combine flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves by sifting them together in a large mixing bowl.
  • Combine brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla until smooth. Mix with flour until just combined. Add carrots and fold in pecans. Fill muffin cups 2/3 full with batter.
  • Bake in the preheated oven for 17-20 minutes until a toothpick comes out clean. Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely in about 20 minutes.
  • For the frosting: In a mixing bowl, use an electric mixer to blend cream cheese, butter, vanilla, and lemon juice until creamy. Gradually add confectioners' sugar until you reach your preferred level of sweetness. Spread over cooled cupcakes.

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