Delight in the cozy warmth of our Spiced Carrot Cupcakes, tender and rich with the flavors of cinnamon, allspice, and nutmeg, and adorned with a luscious cream cheese frosting. Topped with crunchy pecans, these cupcakes are a small bite of heaven.
Ingredients:
Cupcake Batter:
- 1 ¼ cups (180g) all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground ginger
- ⅙ tsp ground nutmeg
- 1 ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 ½ cups (113g) finely grated carrots (about 2 medium carrots)
- ½ cup (100g) granulated sugar
- ⅓ cup (70g) packed light brown sugar
- 2 large eggs, room temperature
- ⅓ cup (80ml) sunflower oil
- ⅓ cup (80ml) full-fat yogurt
- ½ tsp (5ml) pure vanilla extract
- ⅓ cup (50g) coarsely chopped pecans (optional)
Frosting:
- ¼ cup (56g) unsalted butter, softened
- ½ block (125g) cream cheese, softened
- 1 cup (120g) icing sugar, sifted
- 2 tbsp (30ml) sour cream or full-fat Greek yogurt
- ½ tsp lemon juice
- ½ tsp pure vanilla extract
Instructions:
- Warm your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cases.
- Whisk together the flour, spices, baking powder, baking soda, and salt. In another bowl, mix the grated carrots and sugars briefly, then add the eggs, oil, yogurt, and vanilla, mixing until just combined. Fold in the dry ingredients and pecans gently.
- Fill each cupcake case three-quarters full with the batter and bake for 17-20 minutes until they’re golden and bounce back when touched. Let them cool on a wire rack.
- For the frosting, cream together the butter and cream cheese until smooth. Gradually beat in the icing sugar, then the sour cream, lemon juice, and vanilla until it’s fluffy and spreadable.
- Once the cupcakes are cool, lavish them with the frosting and sprinkle with toasted pecans if desired.
Enjoy these Spiced Carrot Cupcakes with loved ones and share the joy. Don’t forget to bookmark our site for more delightful recipes every day!
