These carrot cake cupcakes with cream cheese frosting are incredibly moist with the perfect carrot cake flavor thanks to warm spices, vanilla and grated carrots. The cream cheese frosting is thick, creamy and tangy. They're perfect for Easter or spring, and so adorable with carrot toppers.
Preheat the oven to 350F (180C). Line a 12-cavity muffin pan with muffin papers.
In a large bowl, whisk together the cinnamon, ginger, nutmeg, baking soda and salt.
In a separate bowl, whisk together the oil, brown sugar, granulated sugar, eggs, vanilla, sour cream and milk until you no longer see lumps of sugar and the mixture is an even consistency.
Whisk the grated carrot into the wet ingredients.
Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Gently stir together until you no longer see lumps or streaks of flour.
Stir in the optional chopped walnuts and coconut - if using.
Spoon the batter into the prepared cupcake pan, filling each about ⅔ to ¾ full.
Bake in the middle of the preheated oven for about 18-21 minutes, or until an inserted toothpick comes out clean or with a few moist cupcake crumbs.
Cool the cupcakes in the pan for at least 10 minutes, then carefully transfer to a cooling rack to continue cooling.
Cream Cheese Frosting
In a large bowl, beat the butter until smooth.
Add in the cream cheese (chopped into cubes) and beat together until just combined.
Add in 2 cups powdered sugar along with the vanilla and salt. Mix together, starting with the mixer on a low speed and gradually increasing until combined. Stop mixing as soon as the sugar is incorporated.
Mix in the rest of the powdered sugar about ½ cup at a time, until the desired sweetness is reached. If needed, beat in 1 tablespoon of heavy cream (or whipping cream).
Ensure the cupcakes are fully cooled before frosting. Frost with a flat edge knife or with a piping bag and tip. I used a piping bag and 1M tip. Optionally, sprinkle with chopped nuts and/or a carrot decorating.
Notes
Room Temperature Ingredients: The eggs, sour cream and milk should all be room temperature before getting started.
Carrots: Measure carrots after finely grating. You will need about 3 carrots. Do not use pre-shredded carrots that can be purchased in a bag from the grocery store. I find that shredding carrots in a food processor produces carrots pieces that are too large and don't dissolve. I use the fine side of a cheese grater.
Frosting: This recipe makes enough for each cupcake to have a generous amount of frosting. If you prefer less frosting, feel free to half the frosting recipe.
Make Ahead Tips: Cupcakes can be made the day before you plan to serve. Cool fully, then store overnight in an airtight container at room temperature. Make the frosting the day you plan to serve and frost the cupcakes.
Storage: Store frosted cupcakes in an airtight container at room temperature for up to 8 hours, or in the fridge for up to 4 days. Cupcakes are always best when fresh.
Nutrition: Details provided are an estimate only and based on 1 cupcake, assuming the recipe yields 12 uniform cupcakes and all the frosting is used.