Carrot Cupcakes with Cream Cheese Frosting

  • Cook Time: 37min
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • For the Carrot Cupcakes:
  • 2½ (12.5 ounces) cups all-purpose flour
  • 1¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2¼ teaspoons ground cinnamon
  • ¾ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 6-7 medium carrots – peeled and grated (3 cups grated carrots)
  • 1½ cups (10.5 ounces) granulated sugar
  • ½ cup (3.5 ounces) light brown sugar
  • 4 eggs
  • 1 ½ cups canola or vegetable oil
  • 2 teaspoons vanilla extract
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese – softened, but still cool
  • 5 tablespoons butter – unsalted – softened, but still cool
  • 1-tablespoon sour cream
  • ½ teaspoon vanilla extract
  • 1 ¼ cups (5 ounces) confectioner’s sugar (powdered sugar)
  1. Instructions
  2. For the Carrot Cupcakes:
  3. Adjust oven racks to upper-middle and lower-middle (two racks for two pans of cupcakes).
  4. Heat oven to 350F.
  5. Place cupcakes liners in muffin tins. This recipe will yield 24 cupcakes so two pans are needed if making regular sized cupcakes.
  6. In a large bowl, sift or whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
  7. Using a box grater or food processor, shred the carrots (you will need 3 cups).
  8. Pat the carrots dry with a paper towel, then add them to the flour mixture, mix together and set aside.
  9. Using a mixer (fitted with paddle attachment), beat together both sugars and eggs on medium-high until lighter in color and smooth. Approximately 1 minute.
  10. Reduce the speed to low and slowly add the vanilla extract and oil. (note: when adding the oil, pour the oil against the inside of the bowl to reduce splattering).
  11. Increase the speed to high for 1 minute until the mixture is light and well incorporated.
  12. Turn off mixer and fold the flour/carrot mixture into the sugar/egg/oil mixture until no flour streaks remain.
  13. Scoop the batter into prepared pans.
  14. Place one pan on the top-middle rack and another on the bottom-middle rack.
  15. Bake 12 minutes then rotate the pans top-to-bottom (and vice versa) and front-to-back.
  16. Bake another 10-14 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
  17. Remove from the oven and let cool on a cooling rack for 2 minutes.
  18. After 2 minutes, remove the cupcakes and allow to cool completely on a cooling rack.
  19. For the Cream Cheese Frosting:
  20. Place cream cheese, butter, sour cream and vanilla in a mixing bowl.
  21. Using a whisk attachment, mix at medium high speed until well combined and creamy. Scrape the icing down the bowl as needed.
  22. Turn off mixer, add powdered sugar and whisk on low for 15 seconds, then on medium-high 2 minutes until smooth, creamy and fluffy.
  23. Enjoy!

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