Carrot Cake Cupcakes

Carrot Cupcakes
José Picayo
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preparation
25
minutes
cooking
85
minutes
Makes 12 cupcakes

Ingredients

For the cupcakes:
1
cup
pecans
1 1/2
cups
all-purpose flour, spooned and leveled
1
teaspoon
ground cinnamon
1/2
teaspoon
table salt or fine sea salt
1/2
teaspoon
baking powder
1/4
teaspoon
baking soda
1/4
teaspoon
ground nutmeg
1
cup
packed dark brown sugar
1/2
cup
canola oil
1
large egg
3/4
pound
carrots, coarsely grated (about 2 cups)
For the frosting:
8
ounces
bar cream cheese, at room temperature
4
tablespoons
(1/2 stick) unsalted butter, at room temperature
1/2
teaspoon
pure vanilla extract
pinch table salt or fine sea salt
1 1/2
cups
confectioners’ sugar

Directions

  1. To make the cupcakes: Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
  2. Line a standard 12-cup muffin tin with paper liners. Whisk together the flour, cinnamon, salt, baking powder, baking soda, and nutmeg in a large bowl; set aside. In a medium bowl, whisk together the brown sugar, oil, and egg; fold in the carrots and ½ cup of the pecans. Add the carrot mixture to the flour mixture and mix until just combined and evenly moistened (do not overmix).
  3. Divide the batter among the muffin cups and bake, rotating once, until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Let cool slightly in the tin, then transfer to a wire rack to cool completely.
  4. To make the frosting: Beat the cream cheese, butter, vanilla, and salt with an electric mixer on medium speed until smooth. Reduce mixer speed to low and gradually beat in the confectioners’ sugar, beating until smooth. Refrigerate the frosting until slightly stiffened, 20 to 30 minutes. Frost the cupcakes, dividing the frosting evenly, and top with the remaining ½ cup of pecans.
Dawn Perry
April 2013

Nutritional Information

  • Per Serving
  • Calories 449
  • Fat 27 g
  • Sat Fat 8 g
  • Cholesterol 48 mg
  • Sodium 253 mg
  • Protein 5 g
  • Carbohydrate 50 g
  • Sugar 35 g
  • Fiber 2 g
  • Iron 2 mg
  • Calcium 44 mg
What does this mean? See Nutrition 101.

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