Carrot Cake Cupcakes 

Moist and fluffy carrot cupcakes topped with homemade cream cheese frosting and walnuts.

The easiest and most delicious cupcakes you’ll ever make!


– all-purpose flour – sugar – baking powder – baking soda – cinnamon – sour cream – eggs – vegetable oil – carrots – vanilla extract – walnuts

In a large bowl, combine the flour, cinnamon, salt, baking powder, and baking soda. Set it aside. 

Add the brown sugar, granulated sugar, eggs, carrots, oil, vanilla extract, and sour cream to a large bowl and mix well. 

Add the flour mixture to the egg mixture and mix until well combined but don't overmix. 

Divide the batter evenly into your prepared muffin tin and bake for 22 minutes or until a toothpick inserted in the center comes out clean or with fine crumbs.

Tips and Recipe Variations

– Make sure to measure your flour correctly. Adding too much flour can result in dry cupcakes. – Enjoy these at room temperature.



Carrot Sheet Cake With Cream Cheese Frosting 

Carrot Cake 

Lemon Bundt Cake