Description

Nobody can resist these Carrot Cupcakes – spiced with cinnamon and topped with delicious homemade cream cheese frosting and pecans. Plus, this recipe is made completely from scratch!

Scale

Ingredients

Cupcakes:

2 c. shredded carrots

2 c. granulated sugar

1 c. vegetable oil

4 large eggs

2 c. all-purpose flour

1 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

Frosting:

1/2 c. unsalted butter (softened)

8 oz cream cheese (softened)

2 tsp vanilla extract

4 c. powdered sugar

3/4 c. chopped pecans

Garnishing:

pecan halves

more ground cinnamon

Instructions

Preheat oven to 350 degrees Fahrenheit and line cupcake tin with paper liners. Set aside.
Combine sugar, oil, and eggs in a mixing bowl. Beat until well-blended and then add in flour, baking soda, cinnamon, and baking powder. Beat for about 2 to 3 minutes and fold in shredded carrots.
Fill cupcake tins 3/4 full and bake for about 22 minutes.
Remove the cupcakes from the oven and allow to cool completely before frosting.
To make the frosting, beat cream cheese and butter together for about 3 minutes. Add vanilla and powdered sugar and beat for 3 to 4 minutes or until fluffy. Fold in chopped pecans.
Once the cupcakes have cooled completely, use an open tip to pipe the cream cheese frosting onto the cupcakes.
Sprinkle with ground cinnamon and top with pecan halves if desired.

Notes

For the best rise and to make it easier to mix the ingredients, it would be better to have them at room temperature.
When making the frosting, the butter and cream cheese should be softened but should still be cool to the touch so that the mixture won’t get runny.