These jumbo carrot cake cupcakes are deliciously moist and flavored with lots of warm spices The homemade cream cheese frosting makes them taste just like the cake
Prep Time
30 mins
Dificult
Medium
Servings
1 hr 15 mins
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
Sift flour
cinnamon
baking soda
baking powder
allspice
salt
nutmeg
and cloves together in a large mixing bowl.
Mix brown sugar
sour cream
white sugar
vegetable oil
eggs
and vanilla together until smooth; add to flour mixture and stir until just combined. Stir in carrots
then fold in pecans. Divide batter evenly between the prepared muffin cups
filling 2/3 full.
Bake in the preheated oven until a toothpick inserted in the center comes out clean
17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely
about 20 minutes.
To make the frosting: Beat cream cheese
butter
vanilla
and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar
a bit a time
until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.