"These moist, simple and naturally orange tinted cupcakes engage your senses with an aromatic balance of spices and topped with this AH-mazing brown sugar cream cheese frosting."
Carrot Cupcakes with Brown Sugar Cream Cheese Frosting
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- Recipe Card
Prep time 20mins
Cook time 20mins
Serves or Makes: 18 cupcakes
Recipe Card
Carrot Cake Cupcakes
ingredients
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon rounded baking soda
- 1/2 teaspoon rounded baking powder
- 1/4 teaspoon salt
- 1 cup cane sugar
- 2 large eggs
- 1/2 cup oil
- 1 1/2 cups finely grated carrots
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/4 chopped walnuts
To Make the Carrot Cupcakes
Method
Step 1
Preheat oven to 350ºF. Line a muffin tin with liners and spray lightly with non-stick spray.
Step 2
Whisk flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. Set aside. Beat sugar, eggs, and oil on medium speed in a stand mixer, about 2 minutes, until thick and foamy. Add grated carrots, sour cream, and vanilla and mix well. Reduce mixer speed to low and slowly mix in dry ingredients until just incorporated.
Step 3
Pour batter into prepared muffin tin until each is just over half full. Bake 18-20 minutes until tops spring back when lightly touched. (If making mini cupcakes, bake 15-16 minutes.) Remove from oven to cool in pan for a few minutes, then transfer to wire rack to cool completely.
For the Brown Sugar Cream Cheese Frosting
ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2/3 cup packed light brown sugar
- 2 teaspoons vanilla extract
- pinch salt
- 3 cups powdered sugar, plus more as needed
- 2 tablespoons walnuts, chopped, for topping, optional
To Make the Brown Sugar Cream Cheese Frosting
Step 1
Beat together cream cheese, butter and brown sugar on medium-high speed until light and smooth, about 2 minutes. Let sit for 5-10 minutes until brown sugar completely dissolves. Mix in vanilla, salt, and powdered sugar. Add sugar as needed to make a thick, spreadable frosting. Whip until smooth, light, and creamy.
Step 2
Fill a piping bag with a large star tip or use an offset spatula to frost cooled cupcakes.