Carrot Cake Cupcakes with Cream Cheese Frosting
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Ingredients
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2 cups all-purpose flour
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1 tablespoon ground cinnamon
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2 teaspoons baking soda
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2 teaspoons baking powder
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½ teaspoon ground allspice
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½ teaspoon salt
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½ teaspoon ground nutmeg
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⅛ teaspoon ground cloves (Optional)
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1 ½ cups dark brown sugar
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¾ cup sour cream
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½ cup white sugar
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½ cup vegetable oil
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4 large eggs
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2 teaspoons vanilla extract
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3 cups freshly grated carrots
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1 cup chopped pecans (Optional)
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Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
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Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
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Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth; add to flour mixture and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups, filling 2/3 full.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
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To make the frosting: Beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.