Name: Carrot Cake Cupcakes
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 2 c. all-purpose flour -; 1 tsp. kosher salt -; 1 tsp. baking soda -; 1 tsp. cinnamon -; 1/4 tsp. grated nutmeg -; 1 c. (2 sticks) butter, softened -; 3/4 c. granulated sugar -; 1/4 c. packed brown sugar -; 2 large eggs -; 1 1/2 tsp. pure vanilla extract -; 1/2 c. milk -; 1 c. grated carrots (from about 2 medium) -; 3/4 c. toasted pecans, roughly chopped -; 1 (8-oz.) block cream cheese -; 1/2 c. (1 stick) butter, softened -; 4 c. powdered sugar -; 1 tsp. pure vanilla extract -; 1/2 tsp. cinnamon -; 1/4 tsp. kosher salt -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Carrot Cake Cupcakes

1. 2 c. all-purpose flour -

2. 1 tsp. kosher salt -

3. 1 tsp. baking soda -

4. 1 tsp. cinnamon -

5. 1/4 tsp. grated nutmeg -

6. 1 c. (2 sticks) butter, softened -

7. 3/4 c. granulated sugar -

8. 1/4 c. packed brown sugar -

9. 2 large eggs -

10. 1 1/2 tsp. pure vanilla extract -

11. 1/2 c. milk -

12. 1 c. grated carrots (from about 2 medium) -

13. 3/4 c. toasted pecans, roughly chopped -

14. 1 (8-oz.) block cream cheese -

15. 1/2 c. (1 stick) butter, softened -

16. 4 c. powdered sugar -

17. 1 tsp. pure vanilla extract -

18. 1/2 tsp. cinnamon -

19. 1/4 tsp. kosher salt -

How to cook deliciously - Carrot Cake Cupcakes

1. Stage

Make cupcakes: Preheat oven to 350° and line two muffin tins with liners. In a large bowl, whisk together flour, salt, baking soda, cinnamon, and nutmeg.

2. Stage

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, one at a time, beating well after each addition, then add vanilla. Add dry ingredients and mix until just combined. Add milk and mix until combined, then fold in carrots and pecans. Fill liners ¾ full with batter and bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool.

3. Stage

Meanwhile, make frosting: In a large bowl, beat cream cheese and butter until no lumps remain. Add powdered sugar and beat until smooth, then add vanilla, cinnamon, and salt.

4. Stage

Transfer frosting to a piping bag fitted with a large round tip and frost cupcakes. Top with toasted pecans.