Description
Topped with a sweet cream cheese frosting and made with toasted pecans and spices, these easy carrot cake cupcakes make the perfect treat for parties!
Ingredients
- 1 ½ sticks unsalted butter, softened
- 1 cup white sugar
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon salt
- 2 large eggs
- ½ teaspoon pure vanilla extract
- 1 cup grated carrots
- ½ cup chopped toasted pecans
- 4 ounces cream cheese
- 2 tablespoons unsalted butter, softened
- ⅜ cup white sugar
- 1 teaspoon pure vanilla extract
- 1 pinch ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 15 cupcake cups with paper liners.
- Beat 1 1/2 sticks of butter with an electric mixer in a large bowl until creamy. Beat in sugar.
- Combine flour
- baking soda
- cinnamon
- allspice
- and salt in a medium bowl or on a piece of parchment paper; mix well. Add to the butter mixture
- alternating with eggs
- beating well after the addition of each. Add vanilla extract and mix. Add carrots and beat on medium speed until well incorporated. Fold in pecans.
- Scoop batter evenly into the prepared cupcake cups.
- Bake in the preheated oven until set and a toothpick inserted into the center of a cupcake comes out clean
- 20 to 22 minutes. Remove from the oven and let rest for 10 minutes before transferring to a wire rack to cool completely.
- Beat cream cheese and butter for frosting together in a large bowl until light and fluffy. Add sugar gradually
- beating constantly. Mix in vanilla extract and cinnamon. Frost cooled cupcakes.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 1 hr 30 mins
Servings: 15