Can I make these as a layer cake instead?

Absolutely! Divide the batter between two 8-inch round pans and bake for 25-30 minutes.

Why do my cupcakes sink in the middle?

This usually happens from overmixing or opening the oven door too early. Be gentle with your batter and patient with your oven!

Can I use pre-shredded carrots?

Fresh grated carrots work best, but if you must use pre-shredded, squeeze out excess moisture first.

Best Spiced Carrot Cupcakes with Cream Cheese Frosting

Name: Carrot Cake Cupcakes with Cream Cheese Frosting
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ¼ cups (180 g) all-purpose flour; 1 teaspoon ground cinnamon; ¼ teaspoon ground allspice; ¼ teaspoon ground ginger; A pinch (about ⅙ teaspoon) ground nutmeg; 1 ¼ teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; 1 ½ cups (113 g) finely grated carrots (about 2 medium carrots); ½ cup (100 g) white granulated sugar; ⅓ cup (70 g) light brown sugar, packed; 2 large eggs, room temperature; ⅓ cup (80 ml) sunflower oil (or another neutral oil); ⅓ cup (80 ml) plain full-fat yogurt; ½ teaspoon (5 ml) vanilla extract; ⅓ cup (50 g) pecans, roughly chopped (optional); ¼ cup (56 g) unsalted butter, softened; 125 g (about half a block) cream cheese, softened; 1 cup (120 g) icing sugar, sifted; 2 tablespoons (30 ml) sour cream or whole-milk Greek yogurt; ½ teaspoon lemon juice; ½ teaspoon vanilla extract

Description

Deliciously moist carrot cupcakes infused with warm spices, finished with creamy cream cheese frosting and a crunch of pecans

Ingredients

Cupcakes

1 ¼ cups (180 g) all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground ginger
A pinch (about ⅙ teaspoon) ground nutmeg
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 ½ cups (113 g) finely grated carrots (about 2 medium carrots)
½ cup (100 g) white granulated sugar
⅓ cup (70 g) light brown sugar, packed
2 large eggs, room temperature
⅓ cup (80 ml) sunflower oil (or another neutral oil)
⅓ cup (80 ml) plain full-fat yogurt
½ teaspoon (5 ml) vanilla extract
⅓ cup (50 g) pecans, roughly chopped (optional)

Frosting

¼ cup (56 g) unsalted butter, softened
125 g (about half a block) cream cheese, softened
1 cup (120 g) icing sugar, sifted
2 tablespoons (30 ml) sour cream or whole-milk Greek yogurt
½ teaspoon lemon juice
½ teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, sift together the flour, baking powder, baking soda, spices, and salt. Whisk to combine.
In a large bowl, mix the grated carrots with both sugars. Let sit for up to 3 minutes to draw out some liquid and soften the carrots.
Whisk in the eggs, followed by the oil, yogurt, and vanilla until smooth. Gently fold in the flour mixture and pecans with a spatula until just combined—do not overmix.
Divide the batter evenly among the liners, filling each about ¾ full. Bake for 17–20 minutes, until golden and springy to the touch. Cool completely on a wire rack.
For the frosting: Beat the softened butter and cream cheese together until smooth. Add the sifted icing sugar and beat until light and fluffy. Mix in the yogurt, one tablespoon at a time, then add lemon juice and vanilla.
Spread about 2 tablespoons of frosting over each cooled cupcake and finish with chopped toasted pecans.

Notes

Make sure both butter and cream cheese are softened for the smoothest frosting texture.

Nutrition

Serving Size: 1 cupcake
Calories: 270kcal
Sugar: 22g
Sodium: 160mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg