Yields: 18 cupcakes
Prep Time: 45 minutes
Total Time: 1 hour 45 minutes
Ingredients
Cupcakes
– 1 1/2 cups granulated sugar
– 3/4 cup vegetable oil
– 1/2 cup sour cream, at room temperature
– 3 large eggs, at room temperature
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1 teaspoon baking soda
– 2 teaspoons ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 teaspoon kosher salt
– 2 cups grated carrots (from about 3 large carrots)
– 1/2 cup pecans
Frosting
– 1/2 cup (1 stick) salted butter, at room temperature
– 1 (8-ounce) package cream cheese, at room temperature
– 5 cups powdered sugar
– 1 1/2 teaspoons vanilla extract
Directions
For the cupcakes:
1. Preheat the oven to 350°F. Line 2 muffin pans with 18 cupcake liners.
2. In a large bowl, whisk together the granulated sugar, vegetable oil, sour cream, and eggs.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Add the flour mixture to the wet ingredients and stir until just combined.
5. Fold in the grated carrots until just combined.
6. Divide the batter among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-22 minutes until golden brown and a toothpick inserted comes out clean.
8. Cool the cupcakes in the pans for 5 minutes before transferring to a wire rack to cool completely.
For the frosting:
1. In a stand mixer, beat the butter and cream cheese until smooth.
2. Gradually add the powdered sugar and vanilla, beating until fluffy.
3. Spread or pipe the frosting on the cupcakes and sprinkle with chopped pecans.
Tip: Cupcakes can be made up to two days ahead, stored in an airtight container at room temperature. Frosted cupcakes can be refrigerated for up to five days. Allow them to come to room temperature before serving for the best texture and flavor.
