Carrot Cake Cupcakes
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!
- Serves: 15 persons
- 1½ sticks unsalted butter, softened
- 1cup white sugar
- 1cup all-purpose flour
- 1teaspoon baking soda
- 1teaspoon ground cinnamon
- ½teaspoon ground allspice
- ½teaspoon salt
- 2large eggs
- ½teaspoon pure vanilla extract
- 1cup grated carrots
- ½cup chopped toasted pecans
- 4ounces cream cheese
- 2tablespoons unsalted butter, softened
- ⅜cup white sugar
- 1teaspoon pure vanilla extract
- 1pinch ground cinnamon
Step 1Preheat the oven to 350 degrees F (175 degrees C). Line 15 cupcake cups with paper liners.
Step 2Beat 1 1/2 sticks of butter with an electric mixer in a large bowl until creamy. Beat in sugar.
Step 3Combine 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.
Step 4Scoop batter evenly into the prepared cupcake cups.
Step 5Bake 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.
Step 6Beat 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.