Carrot cupcakes with Sour Cream Frosting

Carrot cupcakes with Sour Cream Frosting

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  • Prep Time


  • Total Time


  • Servings



  • Cupcakes

  • 2¼ cups all purpose flour

  • 1½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon cinnamon

  • ½ cup brown sugar

  • 2 eggs

  • ½ cup vegetable oil

  • ½ cup sour cream

  • 1½ cups grated carrots

  • 1 8-ounce can crushed pineapple, undrained

  • 1 teaspoon vanilla extract

  • Sour Cream Filling

  • 4 tablespoons butter, softened

  • ½ cup sour cream

  • ½ teaspoon vanilla extract

  • ½ teaspoon lemon juice

  • ¼ teaspoon salt

  • 2¾ cups confectioners sugar


For cupcakes: Pre-heat oven to 375 degrees. Line 24 muffin cups with cupcake liners and set aside. In a large bowl, combine dry ingredients, spices and sugar, mixing well. In a medium bowl, combine eggs, oil sour ream, carrots, pineapple and vanilla extract mixing well. Add wet mixture to the dry mixture, stir just enough to combine ingredients. Fill muffin cups to 3/4 full of batter. Bake in the center of the oven until light and golden brown and a toothpick comes out clean, 20-25 minutes. Cool in the pan for 10 minutes. Remove from pan to wire rack to cool completely. Makes 24 cupcakes. For frosting: IN a medium bowl, mix together all ingredients except the powdered sugar, until well combined. With an electric mixer on slow, add confectioners sugar, beating until smooth. Decorate as desired.


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