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Carrot Cake Cupcakes
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
90 minutes
Decadent carrot cake cupcakes with sweet cream cheese frosting, toasted pecans, and spices - ideal for any party!
Ingredients:
  • 1.5 sticks unsalted butter, softened
  • 1 cup white sugar
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground allspice
  • 0.5 teaspoon salt
  • 2 large eggs
  • 0.5 teaspoon pure vanilla extract
  • 1 cup grated carrots
  • 0.5 cup chopped toasted pecans
  • 4 ounces cream cheese
  • 2 tablespoons unsalted butter, softened
  • 0.375 cup white sugar
  • 1 teaspoon pure vanilla extract
  • 1 pinch ground cinnamon
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and line 15 cupcake cups with paper liners.
  • Using an electric mixer, whip 1 1/2 sticks of butter in a large bowl until creamy. Mix in the sugar.
  • In a medium bowl, mix together flour, baking soda, cinnamon, allspice, and salt until well combined. Alternately add this mixture and the eggs to the butter mixture, making sure to beat well after each addition. Stir in vanilla extract, then fold in carrots and pecans until fully incorporated.
  • Divide the batter evenly among the cupcake cups that have been prepared.
  • Bake in the oven until cupcakes are fully set and a toothpick comes out clean when inserted in the center, approximately 20-22 minutes. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • In a large bowl, whip cream cheese and butter until light and fluffy. Gradually add sugar while beating constantly. Stir in vanilla extract and cinnamon. Frost cooled cupcakes.

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