Carrot Cake Cupcakes
These cupcakes use oil instead of butter to keep them super moist, and the molasses adds a deeper flavor than most carrot cake recipes. The cream cheese frosting is cold cream cheese mixed with soft butter - this contrast actually makes it smoother.
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Ingredients
Ingredients (~18 cupcakes)
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup canola oil
- 1 1/2 cups granulated sugar
- 1/3 cup sour cream room temperature
- 3 large eggs room temperature
- 1 1/2 Tbsp unsulfured molasses
- 1 1/2 tsp vanilla extract
- ~2 1/4 cups freshly grated carrots lightly packed
Cream Cheese Frosting
- 12 oz cream cheese cold
- 1/2 cup unsalted butter softened
- 3 cups confectioners' sugar
- 1 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350F and line 18 muffin cups with paper liners.
- Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl.
- In a large bowl, whisk sugar, oil, sour cream, eggs, molasses, and vanilla until smooth.
- Stir in grated carrots.
- Fold in flour mixture until just combined.
- Fill muffin cups 3/4 full with batter.
- Bake 16-20 minutes until toothpick comes out with moist crumbs.
- Cool in pan 5 minutes, then transfer to wire rack to cool completely.
- Beat cold cream cheese and softened butter until smooth and creamy.
- Add confectioners' sugar and vanilla, mix until combined.
- Frost cooled cupcakes.
Notes
Cold cream cheese prevents frosting from getting too soft.
Tried this recipe?Leave a comment below & let me know!