Spring is in the air, and what better way to welcome the season of renewal than with a batch of delightful Carrot Cake Cupcakes?
These easy-to-make Carrot Cake Cupcakes combine the warm spices of cinnamon, ginger, and nutmeg with freshly grated carrots, creating a moist and flavorful base.
Topped with a rich and creamy frosting made from cream cheese, butter, and powdered sugar, each cupcake is then garnished with chopped pecans for a delightful crunch.
Ready in just over 40 minutes, this recipe yields 14-16 perfect cupcakes, ideal for any occasion. Store them in the fridge or freeze for longer keeping. Enjoy the classic taste of carrot cake in a convenient cupcake form!
These little bundles of joy are not only a treat to your taste buds but also light on your wallet, making them the perfect addition to your spring festivities.
🌷 How to Make Easy-Peasy Carrot Cake Cupcakes 🌷
Preparation Time: A swift 20 minutes
Baking Time: A mere 22 minutes
Yield: A cheerful bunch of 14-16 cupcakes
🥕 Ingredients to Gather:
For the Cupcakes:
- 1 cup of brown sugar – sweet and rich
- 2 farm-fresh eggs
- ⅓ cup of tangy sour cream
- A splash of vanilla (1 teaspoon)
- ½ cup of your favorite oil
- A pinch of magic: 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ¾ teaspoon ginger, ¼ teaspoon nutmeg
- 1 ½ cups of flour – the foundation of our cupcakes
- 1 ½ cups of grated carrots (Tip: Grab about 3 medium-sized carrots, give them a peel, and grate them finely. It’s like sneaking a bit of spring into each bite!)
For the Creamy Frosting:
- 8 ounces of cream cheese, softened to perfection
- ½ cup of unsalted butter, also softened
- Another splash of vanilla (1 teaspoon)
- 1 teaspoon of salt – to balance the sweetness
- 4 cups of powdered sugar for that sweet cloud of frosting
- ½ cup of chopped pecans, to sprinkle a bit of crunch and charm
🎂 Let’s Bake!
- Preheat Your Oven: Crank it up to 350 degrees and line your muffin tins with those pretty liners you’ve been saving for a special occasion.
- Mix It Up: In your trusty stand mixer, bring together the brown sugar, eggs, oil, vanilla, and sour cream. Mix until they’re all having a good time together.
- The Magic Touch: Time to add the baking powder, soda, salt, cinnamon, ginger, nutmeg, and flour into the party. Mix well, give the sides a scrape, and mix again.
- Carrot Time: Fold in those grated carrots gently.
They’re the star of the show, after all.
- Fill ‘Em Up: Spoon about ¼ cup of batter into each liner, filling them up to about ⅔ full. We want room for them to rise and shine.
- Bake and Cool: Pop them into the oven for 20-22 minutes. They’re done when they’ve got a golden hug around the edges and set in the middle. Let them cool and whisper sweet nothings to them.
🍰 Frosting Finale:
- Frosting Time: In your mixer, combine the cream cheese, butter, salt, vanilla, and a bit of the powdered sugar. Start slow to avoid a powdered sugar snowstorm in your kitchen.
- Whip It Good: Gradually add in the rest of the sugar, then whip it up until it’s smooth and fluffy, like a cloud.
- Piping Magic: Scoop that fluffy cloud into a piping bag with a large star tip and swirl a generous mound onto each cooled cupcake.
- The Final Touch: Sprinkle with chopped pecans for that extra special touch.
🌼 Storage Tips:
Keep these little beauties in an airtight container in the fridge for up to 3 days. If you’re playing the long game, they can be frozen for up to 3 months.
So there you have it, a simple, budget-friendly way to bring a bit of spring cheer into your kitchen. These Carrot Cake Cupcakes are sure to be a hit, whether you’re celebrating a springtime gathering or just treating yourself to a well-deserved snack. Happy baking! 🌸
Carrot Cake Cupcakes Recipe Print Now
Carrot Cake Cupcakes Recipe
Ingredients
- 1 cup Brown Sugar
- 2 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 cups Flour
- 1 ½ cups Grated Carrots (~3 medium)
- 8 oz Cream Cheese (softened)
- ½ cup Butter, Unsalted (softened)
- 1 tsp Vanilla
- 1 tsp Salt
- 4 cups Powdered Sugar
- ½ cup Pecans, chopped (for garnish)
Instructions
- Preheat & Prep: Heat oven to 350°F. Line muffin tins with liners.
- In a mixer, blend brown sugar, eggs, oil, vanilla, and sour cream.1 cup Brown Sugar2 Eggs⅓ cup Sour Cream1 tsp Vanilla½ cup Oil
- Include baking powder, soda, salt, spices, and flour. Mix well, scrape sides, and mix again.1 tsp Baking Powder½ tsp Baking Soda½ tsp Salt1 tsp Cinnamon¾ tsp Ginger¼ tsp Nutmeg1 ½ cups Flour
- Fold in Carrots: Gently add carrots to the batter.1 ½ cups Grated Carrots
- Fill Liners: Pour ~¼ cup batter into each liner (⅔ full).
- Bake: 20-22 min or until set and golden. Cool completely.
- Frosting:
- Combine Base: In a mixer, mix cream cheese, butter, vanilla, salt, and 1 cup powdered sugar on low.8 oz Cream Cheese½ cup Butter, Unsalted1 tsp Vanilla4 cups Powdered Sugar1 tsp Salt
- Add Sugar: Gradually incorporate remaining sugar, then whip on medium until fluffy.
- Decorate: Pipe frosting on cooled cupcakes, sprinkle with pecans.½ cup Pecans, chopped
- Storage:
- Store in airtight container in fridge (3 days) or freeze (3 months). Enjoy these moist, spiced cupcakes with creamy frosting and a hint of crunch from pecans!
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
