These carrot cake cupcakesare made from scratch with grated carrots and a soft, fluffy and moist texture. Top with a smooth cream cheese frosting for the best spring treat.
Preheat oven to 350°F. Line cupcake pan with paper liners and set aside.
Whisk together the flour, baking soda, baking powder, cinnamon and salt in a bowl. Set aside.
In a large bowl, beat the eggs for 2-3 minutes. Add in sugar, oil, sour cream and vanilla and mix until combined.
Slowly add in flour mixture and stir until combined. Fold in 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 the cream cheese and butter. Slowly mix in the powdered sugar. Add in 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.
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.