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Carrot Cake Cupcakes with Cream Cheese Frosting
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Carrot Cake Cupcakes with Cream Cheese Frosting

A small batch recipe for soft, spiced carrot cake cupcakes with a tangy cream cheese frosting
Course Dessert
Cuisine American
Keyword Birthday, Cream Cheese, Cupcakes, Frosting, Holiday
Prep Time 1 hour
Cook Time 22 minutes
Total Time 1 hour 22 minutes
Servings 10 cupcakes
Calories 354kcal
Author Colleen

Ingredients

Carrot Cake Cupcakes

  • 110 g sugar
  • 2 fl oz canola oil
  • 1 eggs room temperature
  • 2 oz sour cream room temperature
  • 2.5 Tbsps unsweetened applesauce
  • 1/2 tsp vanilla
  • 100 g all- purpose flour
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom
  • Pinch of ginger
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • ½ tsp salt
  • 5 oz shredded carrots

Cream Cheese Frosting

  • 4 oz unsalted butter softened
  • 8 oz cream cheese soft, but still cool
  • 18 oz powdered sugar sifted
  • 1/2 tsp vanilla

Instructions

Carrot Cake Cupcakes

  • Preheat the oven to 350°F and line a muffin tin with paper cases.
  • In a large bowl, beat sugar, canola oil, eggs, sour cream, applesauce, and vanilla until well combined. Set aside.
  • In a medium bowl, sift together the flour, spices, baking powder, baking soda, and salt. Whisk to combine. Set aside.
  • Add the dry ingredients to the wet and mix until just combined. Some specks of flour are fine. Add the carrots. Gently fold until combined.
  • Use a scoop to evenly portion out your batter. You will have enough to make 10 cupcakes. Bake for 20- 22 minutes, or until the cupcakes spring back when poked and a skewer comes out clean.
  • Cool in the pans for 5- 10 minutes, then transfer to a cooling rack to cool completely.

Cream Cheese Frosting

  • In a stand mixer fitted with a paddle attachment, beat the butter until smooth and light, about 4 minutes. Scrape the bowl down and add the cream cheese. Beat until combined and light, another 4 minutes.
  • Add about one third of the powdered sugar. Beat for 1- 2 minutes, starting on low and bumping up to medium. Add another third of the sugar. Beat for another minute. Add the remaining powdered sugar and vanilla. Beat for a minute or two until combined and fluffy.

Assembly

  • Pipe cream cheese frosting onto the cupcakes once cooled. Cream cheese frosting should only be at room termperature for 4 hours or less. Place cupcakes in the firdge if you will not be serving within that time frame. You will have extra frosting.

Notes

  • There is enough frosting for roughly 16 cupcakes, more or less.