These carrot cake cupcakes are so soft and fluffy! They're made from scratch with grated carrots and oil to keep them extra moist. Top them off with silky cream cheese frosting for a satisfying treat that everyone will love.
⅓cup(113g)unsalted butter, softened to room temperature
2cups(240g)confectioners' sugar
1teaspoonvanilla extract
Instructions
Make the cupcakes
Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners; set aside.
Add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt to a small bowl. Stir with a whisk to combine and set aside.
In a large bowl, whisk the sugar, oil, sour cream, eggs, molasses, and vanilla together. Stir in the grated carrots. Add the flour mixture and fold everything together until just combined.
Fill each muffin cavity 3/4 of the way full and bake for 16-20 minutes, until a toothpick inserted into the center comes out with a few moist crumbs attached.
Cool the cupcakes in the pan for 5 minutes then transfer them to a wire rack and allow them to cool completely.
Make the frosting
In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer beat the cream cheese and butter together at medium-high speed until smooth and creamy.
Add the confectioners' sugar and vanilla then continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
Grating carrots: Use a box grater to grate the carrots finely.
Molasses: You may leave this out if you wish. I like to add it for an added layer of warmth that complements the spices.
Cream cheese: Brick-style cream cheese is a must for cream cheese frosting. Avoid using the spreadable stuff in tubs.
Portioning batter: I like to use a 3-tablespoon scoop to portion the batter between the muffin cups. It's just enough batter to fill the cups 3/4 of the way full.
Make-Ahead Instructions
The cupcakes can be refrigerated for up to 24 hours before serving. Bring to room temperature before slicing.
Unfrosted cupcakes can be made ahead 1 day in advance. Wrap on plastic wrap and store at room temperature or in the refrigerator.
The frosting can also be made 1 day in advance. Cover and store in the refrigerator until ready to use.
The frosted or unfrosted cake can be frozen for up to 3 months. Thaw in the refrigerator overnight.