Carrot Cake Cupcakes with Cream Cheese Frosting
These cupcakes are incredibly moist, spiced to perfection, and topped with a dreamy cream cheese frosting. A classic dessert that everyone will adore.
Ingredients
Dry Ingredients:
- 1 ¼ cups flour (20 tbsp)
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp freshly ground nutmeg
- ½ tsp ground ginger
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Add-ins:
- 1 cup freshly grated carrot
- ⅔ cup sweetened coconut flakes
Wet Ingredients:
- 1 cup packed light brown sugar
- 2 large eggs
- 4 tbsp sour cream
- 1 tsp vanilla extract (¼ cup)
- ½ cup neutral oil, canola or grapeseed oil
Cream Cheese Frosting
- 1 (8-ounce) block cream cheese, at room temperature
- 6 tbsp unsalted butter at room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prep Your Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, cinnamon, cloves, nutmeg, ginger, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk the brown sugar, eggs, sour cream, vanilla, and oil until everything is smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the grated carrots and coconut flakes.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool Completely: Let the cupcakes cool in the pan for a few minutes before moving them to a wire rack to cool completely.
- Whip the Frosting: In a bowl, beat the room-temperature cream cheese and butter until smooth. Slowly add the powdered sugar and vanilla, and beat until light and fluffy.
- Frost and Serve: Once the cupcakes are totally cool, frost them generously and enjoy!
Notes
- Shred your own carrots for the best, most moist results.
- Be careful not to overmix the batter, or the cupcakes might become tough.
- Make sure your cupcakes are 100% cool before you add the frosting.
- Always use full-fat, block-style cream cheese for the creamiest frosting.
- Store any leftovers in the refrigerator because of the dairy in the frosting.