Name: Carrot Cake Cupcakes with Cream Cheese Frosting and Pecans Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups granulated sugar; 3/4 cup vegetable oil; 1/2 cup sour cream, at room temperature; 3 large eggs, at room temperature; 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon kosher salt; 2 cups grated carrots (from about 3 large carrots); 1/2 cup pecans; 1/2 cup (1 stick) salted butter, at room temperature; 1 (8-ounce) package cream cheese, at room temperature; 5 cups powdered sugar; 1 1/2 teaspoons vanilla extract

Ingredients

1 1/2 cups granulated sugar

3/4 cup vegetable oil

1/2 cup sour cream, at room temperature

3 large eggs, at room temperature

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

2 cups grated carrots (from about 3 large carrots)

1/2 cup pecans

1/2 cup (1 stick) salted butter, at room temperature

1 (8-ounce) package cream cheese, at room temperature

5 cups powdered sugar

1 1/2 teaspoons vanilla extract

Instructions

Step 1: Preheat the oven to 350°F. Line two 12-cup muffin pans with 18 cupcake liners.

Step 2: In a large bowl, whisk together the granulated sugar, vegetable oil, sour cream, and eggs until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 3: Add the flour mixture to the egg mixture and stir until just combined. Gently fold in the grated carrots.

Step 4: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 5: Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes. Rotate the pans once after 18 minutes for even baking. Let the cupcakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.

Step 6: Reduce oven temperature to 325°F. Spread pecans on a baking sheet and toast until fragrant and lightly browned, about 7 to 9 minutes. Let cool, then coarsely chop.

Step 7: For the frosting, beat the butter and cream cheese in a stand mixer with a paddle attachment on medium speed until smooth, about 2 to 3 minutes. Gradually add powdered sugar and vanilla with the mixer on low speed. Increase speed to medium and beat until fluffy, 2 to 3 minutes.

Step 8: Spread or pipe the cream cheese frosting on the cooled cupcakes and sprinkle chopped toasted pecans on top.

Tips & Variations

Use fine-grated carrots for a smoother texture or coarsely grated for more bite and visual appeal.

For a nut-free version, omit pecans or substitute with toasted shredded coconut.

Adding a pinch of ground ginger or cloves can enhance the warm spice profile.

Make the frosting less sweet by reducing powdered sugar slightly, adjusting to taste.

FAQs

Can I use regular cream cheese instead of the package cream cheese?

Yes, regular cream cheese from the block is ideal as it has the right texture and flavor for frosting. Just ensure it’s softened to room temperature for smooth mixing.

How can I make these cupcakes dairy-free?

Substitute the sour cream with dairy-free yogurt or a non-dairy sour cream alternative. Use dairy-free margarine instead of butter and a vegan cream cheese for the frosting to keep it dairy-free.