Description

These Carrot Cake Cupcakes are perfectly moist, bursting with flavor, and topped with creamy frosting. They’re easy to make and perfect for any occasion!

Ingredients

Scale

1 cup vegetable oil
3 large eggs + 1 egg yolk
1 ¼ cups granulated sugar
¾ cup brown sugar
½ cup sour cream
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon salt
1 ¼ teaspoons baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoons baking powder
3 cups grated carrots fresh
8 oz cream cheese softened
½ cup salted butter softened
3 ½ – 4 cups powdered sugar sifted
1 teaspoon vanilla extract
2-3 teaspoons milk as needed for consistency
crushed walnuts or pecans

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Instructions

Preheat the oven to 350°F and prepare a cupcake pan with paper liners. Consider lightly spraying the liners to ensure easy removal.
In a large bowl, whisk the eggs and yolk until frothy. Mix in the sugars, vegetable oil, sour cream, and vanilla extract until the mixture is glossy and smooth, scraping the bowl sides.
In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg, ensuring even distribution of spices.
Gently incorporate the dry ingredients into the wet mixture without overmixing, then fold in the grated carrots for moisture and sweetness.
Fill each cupcake liner about two-thirds full with batter. An ice cream scoop helps to keep the portions uniform.
Bake for 18-20 minutes or until a toothpick inserted comes out clean. Check a few minutes before the suggested time for doneness.
Cool the cupcakes completely on a wire rack before frosting to avoid melting the icing. Take this time to clean up or taste a cupcake.
To prepare the frosting, beat the softened cream cheese and butter until smooth. Gradually mix in the powdered sugar and vanilla, adding milk as needed for consistency. Adjust sweetness to taste.
Once cooled, frost the cupcakes and add a sprinkle of crushed nuts on top before serving.

Notes

For a richer flavor, let the frosting sit at room temperature for a short while before using so it spreads easily.
Use fresh grated carrots for the best texture and flavor; pre-packaged ones may be dried out.
Store the iced cupcakes in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 cupcake
Calories: 300
Sugar: 24g
Sodium: 180mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg