Caramel Pecan Carrot Cupcakes
Moist, spiced, and topped with rich cream cheese frosting and a dreamy caramel drizzle, these Caramel Pecan Carrot Cupcakes are pure dessert bliss.
Servings: 12 servings
Calories: 360kcal
Equipment
- Muffin Tin
- Mixing Bowl
- Electric Mixer
- Piping Bag
Ingredients
For the Cupcakes
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¾ cup canola or vegetable oil
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1 cup finely shredded carrots
- ½ cup crushed pineapple, well-drained
- ½ cup raisins (optional)
- ½ cup chopped pecans or walnuts (optional)
For the Frosting
- ½ cup unsalted butter, softened
- 1¾ cups powdered sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 1 package (8 oz) cream cheese, softened
- ¼ cup caramel topping store-bought or homemade
- ⅓ cup chopped pecans for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together sugar, flour, baking soda, salt, and cinnamon.
- Make a well in the center, add oil, eggs, and vanilla. Stir just until combined.
- Fold in shredded carrots, pineapple, raisins, and nuts if using.
- Fill cupcake liners 3/4 full. Bake 15–16 minutes or until toothpick comes out clean.
- Cool completely before frosting.
- For frosting: Beat butter, powdered sugar, vanilla, and salt until fluffy. Add cream cheese a few ounces at a time until smooth.
- Pipe frosting onto cooled cupcakes. Drizzle with caramel and sprinkle with chopped pecans.
Notes
Store cupcakes in the refrigerator for up to 5 days. Chill frosting before piping for best results. Substitute pineapple with grated apple or applesauce if needed.
Nutrition
Calories: 360kcal | Fat: 21g