Carrot Cake Cupcakes with Cream Cheese Frosting
Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners. Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at master-recipes.com.
Cooking tools:
- Oven
- Muffin tin
- Cupcake liner
- Sifter
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Hand mixer
- Cooling rack
- Toothpick
- Offset spatula
Ingredients
- All-purpose flour - 2 cups
- Ground cinnamon - 1 tablespoon
- Baking soda - 2 teaspoons
- Baking powder - 2 teaspoons
- Ground allspice - ½ teaspoon
- Salt - ½ teaspoon
- Ground nutmeg - ½ teaspoon
- Ground cloves - ⅛ teaspoon
- Dark brown sugar - 1 ½ cups
- Sour cream - ¾ cup
- White sugar - ½ cup
- Vegetable oil - ½ cup
- Eggs - 4 large
- Vanilla extract - 2 teaspoons
- Freshly grated carrots - 3 cups
- Chopped pecans - 1 cup
- Cream cheese, softened - 1 (8 ounce) package
- Unsalted butter, softened - ½ cup
- Lemon juice - 2 teaspoons
- Confectioners' sugar, or to taste - 2 cups
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