For an extra touch of flavor, toast the pecans before chopping to enhance their nutty taste. Ensure your cream cheese and butter are softened to room temperature for a smooth and lump-free frosting. These cupcakes are best enjoyed within 2-3 days of baking, stored in an airtight container in the refrigerator.
Carrot Cake Cupcakes with Cream Cheese Frosting
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PREP TIME25 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 15 mins
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SERVING18 People
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VIEWS12
Indulge in the exquisite delight of our Carrot Cake Cupcakes, crowned with a luscious Cream Cheese Frosting. Each cupcake is a symphony of moist, spiced cake and tangy, sweet frosting, a miniature version of the classic cake that's perfect for any celebration or a simple, joyful treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Cholesterol73 mg
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Fiber2 g
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Protein5 g
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Saturated Fat9 g
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Sodium335 mg
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Sugar38 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners. (5 minutes)
02
StepIn a large mixing bowl, sift together the flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves. This ensures an even distribution of spices and a light, airy cupcake. (5 minutes)
03
StepIn a separate bowl, whisk together the brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the freshly grated carrots and chopped pecans. (10 minutes)
04
StepEvenly divide the batter among the prepared muffin cups, filling each about 2/3 full to allow for rising. (5 minutes)
05
StepBake in the preheated oven for 17 to 20 minutes, or until a toothpick inserted into the center comes out clean. (20 minutes)
06
StepAllow the cupcakes to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. (30 minutes)
07
StepFor the Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese, butter, vanilla extract, and lemon juice until smooth and creamy. Gradually add the confectioners' sugar, beating until the frosting reaches your desired sweetness and consistency. (10 minutes)
08
StepOnce the cupcakes are completely cooled, generously frost each one with the Cream Cheese Frosting. Serve and enjoy the harmonious blend of spiced carrot cake and tangy cream cheese. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Nicklaus Rodriguezokuneva
Jun 28, 2025Doubled the frosting recipe and it was the perfect amount for piping a generous swirl on each cupcake.
Lavinia Cronin
Jun 26, 2025I used walnuts instead of pecans because that's what I had on hand, and they were delicious!
Dayna West
Jun 25, 2025My kids loved helping me make these! They especially enjoyed grating the carrots.
Vincent Mosciski
Jun 22, 2025This is my new go-to recipe for carrot cake cupcakes! Thank you for sharing.
Delphine Jacobson
Jun 22, 2025I found that 18 minutes was perfect for my oven. Thanks for the tip to start checking early!
Jettie Hermiston
Jun 22, 2025The recipe was easy to follow, and the cupcakes turned out beautifully.
Cyrus Crona
Jun 17, 2025These cupcakes were a huge hit at my party! Everyone loved the moist texture and the perfectly balanced spices.
Lucinda Schmitt
Jun 12, 2025Next time, I'll try adding some orange zest to the frosting for a brighter flavor.
Freddy Beier
Jun 12, 2025I added a pinch of ginger to the batter, and it gave the cupcakes an extra zing.
Rebeka Kihn
Jun 11, 2025The cream cheese frosting is divine! It's not too sweet and complements the cupcakes perfectly.