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Pioneer Woman carrot cake cupcakes turn fresh grated carrots, cinnamon and sour cream into a moist, tender cupcake with cream cheese frosting in 1 hour 45 minutes. Save this easy Easter cupcake recipe for spring brunch, Thanksgiving dessert or potluck tables, because it's a make-ahead bake.
Grate the carrots yourself on a box grater, because fresh shreds hold moisture in the batter. Skip that and the cupcakes bake up dry and tough.
Toasting the pecans at 325°F before chopping gives every bite a deep, buttery crunch you won't get from raw nuts. Sour cream in the batter also keeps the crumb tender, so these taste like a full-size carrot cake in a liner.
What you need for this recipe
USA Pan 12-cup muffin pan (set of 2)
Two 12-cup pans hold all 18 cupcakes and give them even golden tops.
Buy on AmazonKitchenAid Artisan 5-quart stand mixer
It whips the cream cheese frosting smooth and fluffy without any lumps.
Buy on AmazonOXO 4-sided box grater
Fresh grated carrots keep the cupcakes moist, unlike dry pre-shredded ones.
Buy on AmazonPantry pick Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz
Real vanilla extract, not imitation, for a clean and full vanilla flavor.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Carrot Cake Cupcakes
Course: DessertCuisine: AmericanDifficulty: Easy18
servings45
minutes22
minutes467
kcalSpiced carrot batter bakes into soft, golden cupcakes that stay moist under a thick swirl of tangy cream cheese frosting. A scatter of toasted pecans adds crunch to the finish.
Ingredients
1 1/2 c. granulated sugar
3/4 c. vegetable oil
1/2 c. sour cream, at room temperature
3 large eggs, at room temperature
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. kosher salt
2 c. grated carrots (from about 3 large carrots)
1/2 c. pecans
1/2 c. (1 stick) salted butter, at room temperature
1 (8-ounce) package cream cheese, at room temperature
5 c. powdered sugar
1 1/2 tsp. vanilla extract
Directions
- Preheat and line: Preheat the oven to 350°F. Then line 2 (12-cup) muffin pans with 18 cupcake liners.
- Mix the wet ingredients: Whisk 1 1/2 cups granulated sugar, 3/4 cup vegetable oil, 1/2 cup sour cream and 3 eggs in a large bowl. Keep whisking until the mixture looks smooth and glossy.
- Combine the dry ingredients: Whisk 2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg and 1/2 teaspoon salt in a medium bowl. Then add this to the egg mixture and stir until just combined.
- Fold in the carrots: Fold in 2 cups grated carrots until just combined. Stopping there keeps the cupcakes tender.
- Fill the liners: Divide the batter evenly among the prepared cups. Fill each one about 3/4 of the way so they rise without spilling over.
- Bake the cupcakes: Bake for 20 to 22 minutes, rotating the pans once after 18 minutes. They're done when the tops are golden brown and a toothpick in the center comes out clean.
- Cool the cupcakes: Let them cool 5 minutes in the pans, then move them to a wire rack. Give them about 30 minutes to cool completely before frosting.
- Toast the pecans: Reduce the oven to 325°F and spread 1/2 cup pecans on a baking sheet. Bake for 7 to 9 minutes until fragrant and lightly browned, then cool completely before chopping coarsely.
- Make the frosting: Beat 1/2 cup butter and the 8-ounce package of cream cheese in a stand mixer with the paddle attachment on medium speed for 2 to 3 minutes until smooth. Then, with the mixer on low, gradually add 5 cups powdered sugar and 1 1/2 teaspoons vanilla before beating on medium for 2 to 3 minutes until fluffy.
- Frost and top: Spread or pipe the frosting onto the cooled cupcakes. Sprinkle the chopped pecans on top just before serving.
Tools for this recipe
- USA Pan 12-cup muffin pan (set of 2), KitchenAid Artisan 5-quart stand mixer, OXO 4-sided box grater, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.
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FAQs
Can I swap the sour cream for something else?
Plain Greek yogurt works one for one, since it has the same tang and thickness. Keep it at room temperature so it blends smoothly with the eggs and oil.
How far ahead can I make these cupcakes?
Bake the cupcakes a day ahead and keep them covered at room temperature. Make the frosting the day you serve, so it stays fluffy and easy to spread.
Can I bake this batter in a different pan?
Yes, it works in two 9-inch round cake pans or a 9x13 baking dish. Start checking with a toothpick earlier than you would for cupcakes, because the bake time changes with the pan.
Can I leave out the pecans?
Of course, the cupcakes are just as moist without them. Toasted walnuts or a sprinkle of shredded coconut make a good swap for a bit of crunch on top.
Why did my cupcakes turn out dense?
Overmixing the batter is the usual cause, because it builds gluten and makes the crumb tough. Stir the flour in and fold the carrots just until you no longer see dry streaks.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: USA Pan 12-cup muffin pan (set of 2), KitchenAid Artisan 5-quart stand mixer, OXO 4-sided box grater.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
