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Yields:
18
Prep Time:
45 mins
Total Time:
1 hr 45 mins
I am hopelessly, madly, head-over-heels devoted to Sigrid's carrot cake. Ever since that first glorious bite, I've never been the same. Sigrid was my mom's dear friend and every year of my childhood, like clockwork, she gifted us the most delicious carrot cake. Eventually, I managed to get my hands on her recipe and wouldn't you know it? I fell in love with it all over again. Recently, I tweaked the recipe—adding a touch of sour cream for tenderness, but sticking with Sigrid's use of granulated sugar and plenty of carrots—to make these heavenly little bites. They're essentially her famous carrot cake in cupcake form and boy, are they spectacular.
The cupcakes are nicely spiced and extremely moist, and the cream cheese frosting on top is a cloud of tangy, sweet heaven. Sprinkle a few toasted pecans on top and I could eat a dozen of them! If you're looking for a pick-up dessert to tote along to Easter lunch or a big egg hunt, these cupcakes are one of my new favorite spring desserts. It's just one of many cute Easter cupcake ideas!
Can you use pre-shredded carrots?
No, grab a box grater and grate the carrots yourself for this recipe. Pre-shredded carrots tend to be dry and tough, which can result in dry cupcakes. Freshly grated carrots will keep your cupcakes moist and delicious!
Do carrot cake cupcakes need to be refrigerated?
If they’re frosted, then yes, they should be refrigerated in an airtight container. Cream cheese frosting shouldn’t sit out for more than two hours. Unfrosted cupcakes can be stored at room temperature on the countertop.
Can you freeze carrot cake cupcakes?
Absolutely! The unfrosted cupcakes can be stored in a freezer-safe zip-top bag or an airtight container for up to three months. When you're ready to use them, let the cupcakes thaw at room temperature before adding the frosting. Cream cheese frosting doesn't freeze well—it tends to become grainy when defrosted. For the best results, wait to frost the cupcakes and top with pecans until just before serving.
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Ingredients
Cupcakes
- 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 tsp.
baking powder
- 1 tsp.
baking soda
- 2 tsp.
ground cinnamon
- 1/4 tsp.
ground nutmeg
- 1/2 tsp.
kosher salt
- 2 cups
grated carrots (from about 3 large carrots)
- 1/2 cup
pecans
Frosting
- 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 tsp.
vanilla extract
Directions
- Step 1For the cupcakes: Preheat the oven to 350°F. Line 2 (12-cup) muffin pans with 18 cupcake liners.
- Step 2In a large bowl, whisk together the granulated sugar, vegetable oil, sour cream, and eggs. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the flour mixture to the egg mixture and stir until just combined. Fold in the carrots until just combined.
- Step 3Divide the batter evenly among the prepared muffin cups, filling each about 3/4-way full.
- Step 4Bake the cupcakes until golden brown and a toothpick inserted in the center comes out clean, 20 to 22 minutes, rotating the pans once after 18 minutes. Allow the cupcakes to cool 5 minutes in the pans before transferring them to a wire rack to cool completely, about 30 minutes.
- Step 5Reduce the oven temperature to 325°F. Place the pecans on a baking sheet and bake until fragrant and lightly browned, 7 to 9 minutes. Allow to cool completely before coarsely chopping.
- Step 6For the frosting: In a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until smooth, 2 to 3 minutes. With the mixer on low speed, gradually add the powdered sugar and vanilla. Increase the speed to medium and beat until fluffy, 2 to 3 minutes.
- Step 7Spread or pipe the frosting on the cupcakes and sprinkle the pecans on top.
Tip: The cupcakes can be made up to two days in advance and stored in an airtight container at room temperature. Frosted cupcakes can be stored in an airtight container in the refrigerator for up to five days. Allow them to come up to room temperature for 30 minutes before serving for best texture and flavor.
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