Carrot Cake Cupcakes Recipe

This Carrot Cake Cupcakes recipe is a moist and spiced recipe, which is made with grated carrots and pecans. It’s a classic, foolproof recipe, perfect for any special occasion.

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Carrot Cake Cupcakes Recipe Ingredients

For the Cupcakes:

• 1 1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 1/2 cup sour cream, at room temperature
• 3 large eggs, at room temperature
• 2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 tsp. kosher salt
• 2 cups grated carrots (from about 3 large carrots)

For the Frosting and Garnish:

• 1/2 cup pecans
• 1/2 cup (1 stick) salted butter, at room temperature
• 1 (8-ounce) package cream cheese, at room temperature
• 5 cups powdered sugar
• 1 1/2 tsp. vanilla extract

How To Make Carrot Cake Cupcakes

1. Prep Oven and Pans: Preheat the oven to 350°F. Line two 12-cup muffin pans with 18 cupcake liners.
2. Mix the Batter: In a large bowl, whisk together the granulated sugar, vegetable oil, sour cream, and eggs. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Combine and Bake: Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Gently fold in the grated carrots. Divide the batter evenly among the 18 prepared muffin cups, filling each about three-quarters full.
4. Bake the Cupcakes: Bake for 20 to 22 minutes, rotating the pans once after 18 minutes, until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
5. Toast the Pecans: While the cupcakes cool, reduce the oven temperature to 325°F. Spread the pecans on a baking sheet and toast for 7 to 9 minutes, until fragrant. Let them cool completely, then coarsely chop them.
6. Make the Frosting and Serve: In a stand mixer, beat the room-temperature butter and cream cheese on medium speed until smooth. On low speed, gradually add the powdered sugar and vanilla. Increase the speed to medium and beat until light and fluffy.
7. Frost and Garnish: Once the cupcakes are completely cool, spread or pipe the frosting on top and sprinkle with the toasted pecans.

Recipe Tips

• How to get super moist cupcakes? The use of vegetable oil and sour cream in the batter is the secret to a consistently moist and tender crumb that stays fresh for days. Also, be careful not to over-bake the cupcakes.
• Why shred your own carrots? For the best, most moist cake, it is essential to grate your own carrots from whole carrots. The pre-shredded carrots sold in bags are often very dry and will not add the same level of moisture to the cupcakes.
• How to get a smooth frosting? The most important step is to use cream cheese and butter that are both fully softened to room temperature. This is the key to a perfectly smooth, lump-free cream cheese frosting.
• Can I make these ahead of time? Yes! The recipe notes that the unfrosted cupcakes can be stored in an airtight container at room temperature for up to two days. The frosted cupcakes can be stored in the refrigerator for up to five days.

What To Serve With Carrot Cake Cupcakes

These cupcakes are a classic treat that are perfectly delicious on their own. They are a staple for bake sales, parties, and Easter celebrations. They are fantastic served with:

• A hot cup of coffee or a latte
• A simple cup of black tea
• A cold glass of milk

How To Store Carrot Cake Cupcakes

• Refrigerate: Because of the cream cheese frosting, these cupcakes must be stored in the refrigerator. Place them in a tall airtight container to protect the frosting. They will keep well for up to 5 days. For the best flavor and texture, let them sit at room temperature for about 30 minutes before serving.

Carrot Cake Cupcakes Nutrition Facts

• Serving: 1 cupcake
• Calories: 490 kcal
• Carbohydrates: 68g
• Protein: 5g
• Fat: 25g
• Saturated Fat: 12g
• Sugar: 52g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Sigrid’s Carrot Cake Recipe
• Roasted Carrots with Vinaigrette Recipe
• Carrot Tart Recipe