Carrot Cake Cupcakes with Cream Cheese Frosting

Our Carrot Cake Cupcakes recipe delivers incredibly moist carrot cake cupcakes, bursting with warm spices and sweet shredded carrots. Topped with a tangy, creamy homemade cream cheese frosting, these cupcakes are the ideal dessert for any occasion.

Ingredients

• 1 ¼ all purpose flour

• ½ cup granulated sugar

• ½ cup light brown sugar

• ¾ tsp baking soda

• ½ tsp baking powder

• 1 tsp cinnamon

• ¼ tsp nutmeg

• ¾ cup vegetable oil

• 2 large eggs, room temperature

• 1 ¾ tsp vanilla extract

• 2 tbs milk

• 1 ¼ cup grated carrots

• ¾ cup chopped pecans

  Cream Cheese Frosting

• ½ cup salted butter

• 8 oz cream cheese

• 1 ¼ tsp vanilla extract

• 4 cups powdered sugar

Directions

1. In a large bowl, combine flour, sugar, brown sugar, baking soda, baking powder, cinnamon and nutmeg. Whisk until well combined.

2. Into the dry mixture, add in oil, whisk together. Add eggs in one at a time and mix between each.

   Add in vanilla and milk and mix until combined.

   Add in grated carrots and pecans and once again mix. Batter will be thick.

3. Fill cupcake liners ¾ full. Bake at 350 for 20 minutes or until toothpick comes out clean.

4. Frosting: Combine butter and sour cream and mix until light and fluffy. Add in vanilla and mix. Add in powdered sugar one cup at a time and mix until well combined.

   Decorate cupcakes once completely cooled and serve. Enjoy!