Carrot Cake Cupcakes with Cream Cheese Frosting and Pecans Recipe

Introduction

These carrot cake cupcakes are moist, flavorful, and topped with a luscious cream cheese frosting. They capture all the classic spices and textures of a traditional carrot cake in a convenient, single-serving size perfect for any occasion.

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

1. Step 1: Preheat the oven to 350°F. Line 2 (12-cup) muffin pans with 18 cupcake liners.
2. Step 2: In a large bowl, whisk together the granulated sugar, vegetable oil, sour cream, and eggs. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the grated carrots gently.
3. Step 3: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
4. Step 4: Bake the cupcakes 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 cupcakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
5. Step 5: Reduce oven temperature to 325°F. Spread the pecans on a baking sheet and toast them until fragrant and lightly browned, 7 to 9 minutes. Let them cool completely, then coarsely chop.
6. Step 6: For the frosting, beat the butter and cream cheese in a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 to 3 minutes. Gradually add the powdered sugar and vanilla extract on low speed. Increase speed to medium and beat until fluffy, about 2 to 3 minutes.
7. Step 7: Frost the cooled cupcakes using a spatula or piping bag, then sprinkle the chopped toasted pecans on top.

Tips & Variations

• For a nuttier flavor, substitute walnuts for pecans or omit nuts altogether if preferred.
• Make sure all dairy ingredients are at room temperature to ensure a smooth batter and frosting.
• If you want a spicier cake, add a pinch of ground ginger or cloves to the dry ingredients.
• Use shredded carrots rather than finely grated for more texture in the cupcakes.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without nuts?

Yes, you can omit the pecans if you prefer nut-free cupcakes. The texture and flavor will still be delicious without them.

How do I prevent the frosting from being too runny?

Ensure the butter and cream cheese are softened but not warm. Beat them well and gradually add powdered sugar; if the frosting is still too soft, chill it briefly before frosting the cupcakes.

Carrot Cake Cupcakes with Cream Cheese Frosting and Pecans Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 94 reviews

Delightfully moist and spiced carrot cake cupcakes topped with creamy cream cheese frosting and toasted pecans. These cupcakes combine warm cinnamon and nutmeg flavors with fresh grated carrots for a classic treat perfect for any occasion.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 18 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake 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)

Frosting Ingredients

• 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
• 1/2 cup pecans

Instructions

1. Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line two 12-cup muffin pans with cupcake liners to ensure easy removal and cleanup.
2. Mix Wet Ingredients: In a large bowl, whisk together granulated sugar, vegetable oil, sour cream, and eggs until fully combined and smooth.
3. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and kosher salt to evenly distribute the leavening agents and spices.
4. Combine Mixtures: Add the dry ingredient mixture into the wet ingredients and stir just until combined to avoid overmixing, which can make the cupcakes dense. Gently fold in the grated carrots until evenly incorporated.
5. Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about 3/4 full to allow room for rising. Bake for 20 to 22 minutes, rotating the pans once after 18 minutes to ensure even baking, until golden brown and a toothpick inserted comes out clean.
6. Cool Cupcakes: Let the cupcakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely, about 30 minutes. Cooling fully prevents the frosting from melting.
7. Toast Pecans: Reduce oven temperature to 325°F (163°C). Spread pecans on a baking sheet and bake for 7 to 9 minutes until fragrant and lightly browned. Let cool completely and then coarsely chop for topping.
8. Prepare Frosting: In a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until smooth and creamy, about 2 to 3 minutes. With the mixer on low, gradually add powdered sugar and vanilla extract. Increase speed to medium and beat until fluffy and smooth, about 2 to 3 more minutes.
9. Frost and Garnish: Spread or pipe the cream cheese frosting over cooled cupcakes and sprinkle the toasted chopped pecans evenly on top for a crunchy, flavorful finish.

Notes

• Ensure all refrigerated ingredients, such as eggs, sour cream, butter, and cream cheese, are at room temperature for best mixing results and smooth frosting.
• Folding in the carrots gently prevents overmixing, which can toughen the cupcakes.
• Rotating the pans during baking promotes even cooking and browning.
• Fully cooling the cupcakes before frosting prevents the frosting from melting.
• Use a stand mixer or hand mixer to achieve the creamiest frosting texture.
• Store cupcakes in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Keywords: carrot cake cupcakes, cream cheese frosting, toasted pecans, cinnamon cupcakes, moist cupcakes