Description
Deliciously moist and perfectly spiced carrot cake cupcakes topped with a dreamy, tangy cream cheese frosting. This easy recipe is a crowd-pleaser for any occasion.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup freshly grated carrot
- ⅔ cup sweetened coconut flakes
- 1 cup packed light brown sugar
- 2 large eggs
- 4 tbsp sour cream
- 1 tsp vanilla extract
- ½ cup neutral oil (canola or grapeseed oil)
- 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
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, cinnamon, cloves, nutmeg, ginger, baking powder, baking soda, and salt.
- In a separate bowl, whisk the brown sugar, eggs, sour cream, vanilla extract, and oil until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the grated carrots and coconut flakes.
- Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes before moving them to a wire rack to cool completely.
- While the cupcakes cool, beat the room-temperature cream cheese and butter until smooth.
- Slowly add the powdered sugar and vanilla extract, and beat until light and fluffy to create the cream cheese frosting.
- Once the cupcakes are totally cool, frost them generously and enjoy your homemade carrot cake cupcakes.
Notes
- Shred your own carrots for the best moisture and flavor in your carrot cake cupcakes.
- Avoid overmixing the batter to prevent tough cupcakes.
- Ensure cupcakes are completely cool before frosting to prevent melting.
- Use full-fat, block-style cream cheese for the creamiest frosting.
- Store leftover frosted carrot cake cupcakes in the refrigerator due to the dairy in the frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake