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carrot cake cupcakes bite shot

Carrot Cake Cupcakes Recipe

Bernice Baran
Super moist carrot cake cupcakes frosted with brown butter cream cheese frosting!
4.93 from 13 votes
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Prep Time 35 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour 30 minutes
Course Cakes
Cuisine American
Servings 12 cupcakes
Calories 406 kcal

Ingredients
  

Carrot Cake Cupcakes

  • 1 cups (115g) shredded carrots
  • 1 1/4 cups (150g) all-purpose flour spooned and leveled
  • 1/4 cup (30g) pecans or walnuts finely chopped
  • 1 Tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup (118mL) vegetable oil
  • 1 cup (200g) light brown sugar lightly packed
  • 2 large eggs room temperature
  • 1/4 cup (56g) sour cream

Brown Butter Cream Cheese Icing

  • 1/2 cup (113g) unsalted butter browned and chilled back to room temperature
  • 1/2 cup (4oz or 112g) cream cheese room temperature
  • 1 tsp vanilla extract
  • 2 cups (240g) powdered sugar spooned and leveled

Instructions
 

Carrot Cupcakes

  • Shred all the carrots (I use a kitchen aide mixer attachment but for this amount, you can use a grater).
    1 cups (115g) shredded carrots
  • Preheat the oven to 350F/177C convection (325F/163C conventional) and line a muffin pan.
  • Combine the flour, pecans, baking powder, cinnamon and salt in a bowl and set aside.
    1 1/4 cups (150g) all-purpose flour, 1/4 cup (30g) pecans or walnuts, 1 Tbsp baking powder, 1 tsp cinnamon, 1/2 tsp salt
  • In a large bowl, use a whisk or an electric mixer, to combine the oil, sugar, eggs and sour cream until they're smooth.
    1/2 cup (118mL) vegetable oil, 1 cup (200g) light brown sugar, 2 large eggs, 1/4 cup (56g) sour cream
  • Add in the dry ingredients and mix until it's just barely combined.
  • Fold in the carrots just until they're evenly distributed.
  • Fill the muffin tins just passed half way and bake for 22-25 minutes, until they spring back when you press on them gently.

Cream Cheese Icing

  • Use the flat beater of a stand mixer to beat the butter, cream cheese and vanilla for 1-2 minutes at medium-high speed, just until they're combined.
    1/2 cup (113g) unsalted butter, 1/2 cup (4oz or 112g) cream cheese, 1 tsp vanilla extract
  • Add in the powdered sugar and beat at low speed until the sugar is combined and then increase to full speed for 2-3 minutes until the sugar is fully dissolved.
    2 cups (240g) powdered sugar
  • Frost the cupcakes and enjoy!

Nutrition

Serving: 1gCalories: 406kcalCarbohydrates: 46gProtein: 4gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 14gCholesterol: 64mgSodium: 275mgFiber: 1gSugar: 34g
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