These jumbo carrot cake cupcakes are deliciously moist and flavored with lots of warm spices. The homemade cream cheese frosting makes them taste just like the cake!
Ingredients
- all-purpose flour: 2 cups
- ground cinnamon: 1 Tbsp
- baking soda: 2 tsp
- baking powder: 2 tsp
- ground allspice: 0.5 tsp
- salt: 0.5 tsp
- ground nutmeg: 0.5 tsp
- ground cloves: 0.125 tsp (optional)
- ½ cups dark brown sugar: 1 piece
- sour cream: 0.75 cup
- white sugar: 0.5 cup
- vegetable oil: 0.5 cup
- eggs: 4 piece
- vanilla extract: 2 tsp
- freshly grated carrots: 3 cups
- pecans: 1 cup (chopped, optional)
- cream cheese: 1 pack (8 ounce pack, softened)
- unsalted butter: 0.5 cup (softened)
- vanilla extract: 2 tsp
- lemon juice: 2 tsp
- confectioners' sugar: 2 cups (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
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Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
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Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth; add to flour mixture and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups, filling 2/3 full.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
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To make the frosting: Beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.
