Carrot Cupcakes with Sour Cream Frosting

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  • 2 1/4 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup Kemps Sour Cream
  • 1 1/2 cups grated carrots
  • 1 8 oz. can crushed pineapple, undrained
  • 1 tsp vanilla extract


  • 4 Tbsp butter, softened
  • 1/2 cup Kemps Sour Cream
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon juice
  • 1/4 tsp salt
  • 2 3/4 cups confectioners sugar
  • 1/4 cup chopped walnuts (optional)


  1. Preheat oven to 375F.
  2. Line 24 muffin cups with cupcake liners and set aside.
  3. In a large bowl, combine dry ingredients, spices, and sugar, mixing well. In a medium bowl, combine eggs, oil, sour cream, carrots, pineapple, and vanilla extract, mixing well.
  4. Add wet mixture to dry mixture, stirring just enough to combine ingredients.
  5. Fill muffin cups 3/4 full of batter.
  6. Bake in center of oven until light golden brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in pan for 10 minutes.
  7. Remove from muffin cups to wire rack to cool completely.


  1. In a medium bowl, mix together all ingredients, except powdered sugar, until well combined.
  2. With an electric mixer on low speed, add confectioners sugar, beating until smooth. Decorate as desired. Top with chopped walnuts (optional).

Makes 24 Cupcakes

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