Description
This Carrot Cake Cupcakes recipe is a celebration of the classic carrot cake, transformed into individual, perfectly portioned treats
Ingredients
Scale
For the cupcakes
- 2 cups all-purpose flour
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. grated nutmeg
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 1/2 tsp. pure vanilla extract
- 1/2 cup milk
- 1 cup grated carrots (from about 2 medium)
- 3/4 cup toasted pecans, roughly chopped
For the frosting
- 1 (8-oz.) block cream cheese
- 1/2 cup (1 stick) butter, softened
- 4 cups powdered sugar
- 1 tsp. pure vanilla extract
- 1/2 tsp. cinnamon
- 1/4 tsp. kosher salt
Instructions
- Preheat and Prep: Preheat oven to 350° and line two muffin tins with liners.
- Combine Dry Ingredients: In a large bowl, whisk together flour, salt, baking soda, cinnamon, and nutmeg.
- Cream Butter and Sugars: In another large bowl using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat together butter and sugars until light and fluffy.
- Add Eggs and Vanilla: Add eggs, one at a time, beating well after each addition, then add vanilla.
- Combine Wet and Dry: Add dry ingredients and mix until just combined. Add milk and mix until combined, then fold in carrots and pecans.
- Bake: Fill liners ¾ full with batter and bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool.
- Frost.