Easter Carrot Cake Cupcakes
These carrot cake cupcakes are made from scratch with grated carrots and a soft, fluffy and moist texture. Top with the best cream cheese frosting for a simple Easter treat!
Ingredients
Cupcakes
- 2 ½ cups all-purpose flour , spooned and leveled
- 1 ¼ teaspoons baking soda
- 1 ¼ teaspoons baking powder
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon fine sea salt
- 4 large eggs
- 1 ½ cups granulated sugar
- ½ cup light brown sugar , packed
- 1 cup vegetable oil
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 cups freshly grated carrots
Cream Cheese Frosting
- 8 ounce package cream cheese
- ½ cup butter , softened
- 4 cups powdered sugar , more as needed
- 2 teaspoon vanilla extract
Instructions
Cupcakes
- Preheat oven to 350°F. Line cupcake pan with paper liners and set aside.
- Whisk together 2 1/2 cups flour, 1 1/4 teaspoons baking soda, 1 1/4 teaspoons baking powder, 1 1/14 teaspoons cinnamon and 1/2 teaspoon salt in a bowl. Set aside.
- In a large bowl, beat 4 eggs for 2-3 minutes. Add in 1 1/2 cups granulated sugar, 1/2 cup brown sugar, 1 cup oil, 1/2 cup sour cream and 1 teaspoon vanilla and mix until combined.
- Slowly add in flour mixture and stir until combined. Fold in 3 cups grated carrots.
- Fill cupcake liners 2/3 of the way full and bake for about 18-22 minutes, or until a toothpick comes out clean. Remove from oven and allow to cool.
Cream Cheese Frosting
- To make cream cheese frosting, simply beat together 8 ounces cream cheese and 1/2 cup butter. Slowly mix in 4 cups powdered sugar. Add in 2 teaspoons vanilla and mix until combined.
- Frost the cupcakes once cooled.
Notes
- Carrots: To save time, you can buy the pre-shredded carrots. Just make sure to pulse them in a blender a few times. You want the pieces to be thin and small, but not pureed. You can also use a food processor to shred your own carrots.
- Mix-in's: Feel free to mix 1/2 cup pecans, walnuts, chocolate chips or raisins into the batter.
- Frosting: This recipe would also taste delicious with a classic buttercream, sour cream frosting or caramel cream cheese frosting.
- Storing + Freezing: Store in an airtight container in the refrigerator for up to 3 days. You may also freeze the unfrosted cupcakes for up to 6 months. Let thaw overnight and then frost before serving.
- Cake: Use my favorite carrot cake recipe to make a cake instead of cupcakes.
Nutrition
Calories: 366kcal, Carbohydrates: 49g, Protein: 3g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 50mg, Sodium: 191mg, Potassium: 124mg, Fiber: 1g, Sugar: 38g, Vitamin A: 2988IU, Vitamin C: 1mg, Calcium: 41mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
