Moist Carrot Cake Cupcakes with Cream Cheese Frosting

Follow our step-by-step guide on how to make Moist Carrot Cake Cupcakes with Cream Cheese Frosting.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C) and prepare 18 muffin cups with paper liners for easy removal.

2. Step 2

   In a spacious mixing bowl, sift together the flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves if you choose to include them.

3. Step 3

   In a separate bowl, blend the brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and inviting.

4. Step 4

   Gently fold this creamy concoction into the dry ingredients, stirring just until they come together.

5. Step 5

   Next, introduce the grated carrots and, if you like a little crunch, the chopped pecans.

6. Step 6

   Carefully distribute the batter into the lined muffin cups, filling each about two-thirds full to allow for delightful rising.

7. Step 7

   Place them in the preheated oven and bake for 17 to 20 minutes, or until a toothpick inserted into the center emerges clean, signaling that they are perfectly baked.

8. Step 8

   Once done, let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely, which should take about 20 more minutes.

9. Step 9

   For the luscious frosting, whip together cream cheese, butter, vanilla extract, and lemon juice in a mixing bowl until smooth and creamy.

10. Step 10

    Gradually incorporate the confectioners' sugar, adjusting to your preferred sweetness and consistency.

11. Step 11

    Finally, lavishly spread the frosting over your cooled muffins, transforming them into a delightful treat that’s sure to impress.

12. Step 12

    Enjoy the sweet aroma and the joy of sharing these delicious creations!.