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Carrot Cake Cupcakes

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

  1. Preheat and Prep: Preheat oven to 350° and line two muffin tins with liners.
  2. Combine Dry Ingredients: In a large bowl, whisk together flour, salt, baking soda, cinnamon, and nutmeg.
  3. 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.
  4. Add Eggs and Vanilla: Add eggs, one at a time, beating well after each addition, then add vanilla.
  5. Combine Wet and Dry: Add dry ingredients and mix until just combined. Add milk and mix until combined, then fold in carrots and pecans.
  6. Bake: Fill liners ¾ full with batter and bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool.
  7. Frost.

Find it online: https://dailyfoodjournal.net/carrot-cake-cupcakes/