Description
This recipe, “Carrot Cake Cupcakes,” takes the classic flavors and textures of carrot cake and transforms them into individual, perfectly portioned cupcakes
Ingredients
For the Cupcakes:
- 2 cups all-purpose flour
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ¼ tsp. grated nutmeg
- 1 cup (2 sticks) butter, softened
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 2 large eggs
- 1 ½ tsp. pure vanilla extract
- ½ cup milk
- 1 cup grated carrots (from about 2 medium)
- ¾ cup toasted pecans, roughly chopped
For the Frosting:
- 1 (8-oz.) block cream cheese, softened
- ½ cup (1 stick) butter, softened
- 4 cups powdered sugar
- 1 tsp. pure vanilla extract
- ½ tsp. cinnamon
- ¼ tsp. kosher salt
Instructions
Let’s walk through the process:
Make the Cupcakes:
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Preheat and Prep: Preheat oven to 350°F (175°C) and line two muffin tins with liners.
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Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and nutmeg.
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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 the softened butter and both sugars until light and fluffy.
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Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition, then add the vanilla extract.
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Combine Wet and Dry: Add the dry ingredients to the wet ingredients and mix until just combined.
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Add Milk: Add the milk and mix until combined.
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Fold in Carrots and Pecans: Fold in the grated carrots and toasted pecans.
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Fill Liners: Fill the cupcake liners ¾ full with batter.
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Bake: Bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
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Cool: Let the cupcakes cool completely in the muffin tins.
Make the Frosting:
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Beat Cream Cheese and Butter: While the cupcakes are cooling, make the frosting. In a large bowl, beat the softened cream cheese and butter together until no lumps remain.
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Add Powdered Sugar: Gradually add the powdered sugar and beat until smooth.
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Add Vanilla, Cinnamon, and Salt: Add the vanilla extract, cinnamon, and salt and beat until combined.
Assemble the Cupcakes:
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Frost: Transfer the frosting to a piping bag fitted with a large round tip (or simply use a spatula or knife) and frost the cooled cupcakes.
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Top with Pecans: Top with extra toasted pecans, if desired.
