Carrot cupcakes are a classic dessert with a delightful hint of spice and a moist, fluffy texture. Topped with a creamy and tangy cream cheese frosting and pecans, they are simply irresistible.
Carrot cupcakes is one of my husband’s favorite desserts. This cupcake is infused with grated carrots and delicately spiced with cinnamon, ginger, and nutmeg. Topped with a generous dollop of smooth cream cheese frosting and pecans, it’s perfectly balanced with sweet flavors and an irresistible nutty crunch. Overall, it’s a decadent and satisfying dessert that’s perfect for any occasion.
Carrot Cupcakes with Cream Cheese Frosting and Pecans
Carrot Cupcakes Ingredients
- 1 cup brown sugar
- 2 large eggs
- ⅓ cup sour cream
- 1 tsp. vanilla
- ½ cup oil
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. cinnamon
- ¾ tsp. ginger
- ¼ tsp. nutmeg
- 1 ½ cup flour
- 1 ½ cup grated carrots, about 3 medium sized carrots
Carrot Cupcakes Frosting Ingredients
- 8 oz. cream cheese, softened
- ½ cup unsalted butter, softened
- 1 tsp. vanilla
- 1 tsp. salt
- 4 cup powdered sugar
- ½ cup chopped pecans, to garnish (optional) – This can be omitted, but the crunch adds a nice contrast to the moist and soft cupcake
Kitchen Tools
- Cupcake Liners
- Stand Mixer with a flat beater (paddle attachment) or Mixing bowls with Hand Mixer
- Grater, fine
- Cupcake baking pan
- Spatula or mixing spoon
- Measuring cups and spoons
- Cupcake batter scoop (optional)
- Cooling rack
- Piping bag and 2D star tip (sub with any shape tip you prefer)
How to Make Carrot Cupakes
Step 1. Preheat the oven to 350ºF. Line the muffin pan with cupcake liners. Set aside. Next, in the bowl of a stand mixer with a flat beater (sub with a mixing bowl and hand mixer), combine the brown sugar, eggs, oil, vanilla, and sour cream. Mix until combined.
Step 2. Add the baking powder, soda, salt, cinnamon, ginger, nutmeg, and flour. Mix thoroughly, stopping the mixer to periodically scrape down the sides. Continue to mix until everything is incorporated.
Step 3. Add the grated carrots. Then using a spoon or spatula, fold to combine the grated carrots into the batter.
Step 4. Measure approximately 1/4 cup worth of batter into each cupcake liner, so the liners are about 2/3 full.
Step 5. Bake for approximately 20-22 minutes or until the edges are slightly golden brown and the center is set. Remove carrot cupcakes from the baking pan and allow to cool completely, about 30 minutes, on a wire rack before frosting.
Frosting the Carrot Cupcakes
Step 1. In the bowl of a stand mixer with a flat beater, combine the softened cream cheese, softened butter, salt, vanilla, and a cup of the powdered sugar. Mix on low speed until fully combined.
Step 2. Gradually add the remaining powdered sugar, one cup at a time, and mix on low speed until combined. Once combined, increase the mixer speed to medium and whip until smooth and fluffy, about 3-5 minutes.
Step 3. Transfer the frosting to a piping bag fitted with a large star tip or tip of your choice. Then pipe frosting onto each cooled cupcake. Sprinkle tops with the chopped pecan pieces (optional) to garnish.
Storage
Store leftover cupcakes in the fridge in an airtight container for up to 3 days.
To freeze, place cupcakes on a tray in the freezer for about 2 hours to set the frosting. When frozen, wrap each cupcake in plastic wrap and then in foil. Place in an airtight container and this should keep for up to 3 months. To thaw, unwrap the cupcakes and leave out for about an hour to defrost at room temperature.
These carrot cupcakes are a fantastic way to satisfy your sweet tooth and indulge in the flavors of a classic dessert. The combination of moist carrot cake and creamy frosting is simply irresistible.
Carrot Cupcakes
These moist carrot cupcakes are packed with grated carrots and are perfectly balanced with spices and tangy cream cheese frosting.
Ingredients
Carrot Cupcakes
- 1 cup brown sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 tsp. vanilla extract
- 1/2 cup oil
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 3/4 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1 1/2 cup all-purpose flour
- 1 1/2 cup grated carrots, about 3 medium sized carrots
Cream Cheese Frosting
- 8 oz. cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 tsp. vanilla extract
- 1 tsp. salt
- 4 cups powdered sugar
- 1/2 cup pecans, chopped for garnish (optional)
Instructions
Carrot Cupcakes
- Preheat the oven to 350ºF. Line the muffin pan with cupcake liners. Set aside. Next, in the bowl of a stand mixer (sub with a mixing bowl and hand mixer), combine the brown sugar, eggs, oil, vanilla, and sour cream. Mix until combined.
- Add the baking powder, soda, salt, cinnamon, ginger, nutmeg, and flour. Mix thoroughly, stopping the mixer to periodically scrape down the sides. Continue to mix until everything is incorporated.
- Add in the grated carrots. Then using a spoon or spatula, fold the carrots into the batter.
- Measure approximately 1/4 cup worth of batter into each cupcake liner, so the liners are about 2/3 full.
- Bake for approximately 20-22 minutes or until the edges are slightly golden brown and the center is set. Remove carrot cupcakes from the baking pan and allow to cool completely, about 30 minutes, on a wire rack before frosting.
Cream Cheese Frosting
- In the bowl of a stand mixer with a paddle attachment, combine the softened cream cheese, softened butter, salt, vanilla, and a cup of powdered sugar. Mix on low speed until fully combined.
- Gradually add the remaining powdered sugar, one cup at a time, and mix on low speed until combined. Once combined, increase the mixer speed to medium and whip until smooth and fluffy, about 3-5 minutes.
- Transfer the frosting to a piping bag fitted with a large star tip or tip of your choice. Then pipe frosting onto each cooled cupcake. Sprinkle tops with the chopped pecan pieces (optional) to garnish.
Notes
Store leftover cupcakes in the fridge in an airtight container for up to 3 days.To freeze, place cupcakes on a tray in the freezer for about 2 hours to set the frosting. When frozen, wrap each cupcake in plastic wrap and then in foil. Place in an airtight container and this should keep for up to 3 months. To thaw, unwrap the cupcakes and leave out for about an hour to defrost at room temperature.
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