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Moist Creamy Carrot Cake Cupcakes

moist creamy carrot cake cupcakes - featured image
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These moist and creamy carrot cake cupcakes feature a tender crumb with a subtle spice blend and luscious cream cheese frosting, perfect for easy homemade treats that delight both kids and adults.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil (can substitute with melted coconut oil)
  • ½ cup (120ml) sour cream
  • 1 tsp pure vanilla extract
  • 1 ½ cups (150g) finely grated carrots, packed (about 3 medium carrots)
  • ½ cup (50g) chopped walnuts or pecans, optional
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • Zest of ½ lemon
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners or grease well.
  2. In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk lightly to blend.
  3. In a separate bowl, beat together granulated sugar, brown sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth and creamy, about 2-3 minutes with an electric mixer.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Do not overmix.
  5. Fold in the grated carrots and nuts (if using) gently with a spatula.
  6. Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove cupcakes from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Beat cream cheese and butter together until creamy and lump-free. Gradually add powdered sugar, vanilla extract, lemon zest, and salt. Beat until fluffy, about 3-4 minutes.
  10. Frost the cooled cupcakes using a spatula or piping bag. Optionally, sprinkle chopped nuts or cinnamon on top.

Notes

Check cupcakes at 20 minutes to avoid overbaking; toothpick should come out with moist crumbs. Use finely grated carrots for best texture. Soften cream cheese and butter to room temperature before making frosting. Chill frosting if too soft before applying. For dairy-free, swap sour cream with coconut yogurt and use vegan cream cheese and butter.

Nutrition

Keywords: carrot cake cupcakes, moist cupcakes, cream cheese frosting, easy carrot cake, homemade treats, spiced cupcakes

Find it online: https://jodierecipes.com/moist-creamy-carrot-cake-cupcakes-recipe-perfect-for-easy-homemade-treats/