Caramel Pecan Carrot Cupcakes
Creamy, nutty, and just the right amount of caramel — these Caramel Pecan Carrot Cupcakes are the kind of treat that feels like a cozy hug in dessert form.
Servings: 12 servings
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
- Piping Bag
Ingredients
Dry Ingredients
- 1 cup Granulated Sugar Measured and leveled
- 1 cup All-Purpose Flour Spoon into the cup and leveled
- 1 teaspoon Baking Soda Fresh
- ½ teaspoon Salt Table salt
- 1½ teaspoons Ground Cinnamon Warm and aromatic
Wet Ingredients
- ¾ cup Canola or Vegetable Oil Room temperature
- 2 large Eggs Beaten lightly
- 1 teaspoon Vanilla Extract Pure extract preferred
- 1 cup Finely Shredded Carrots Pack lightly, about 2 medium carrots
- ½ cup Crushed Pineapple Well-drained, pat dry to remove excess juice
- ½ cup Raisins Optional, plump or leave out as desired
- ½ cup Chopped Pecans or Walnuts Optional, lightly toasted for extra flavor
Frosting Ingredients
- ½ cup Unsalted Butter Softened, for frosting, room temperature
- 1¾ cups Powdered Sugar Sifted if lumpy
- 2 teaspoons Vanilla Extract For frosting flavor
- ⅛ teaspoon Salt For frosting balance
- 1 package Cream Cheese 8 oz, softened, room temperature for smooth frosting
- ¼ cup Caramel Topping Store-bought or homemade, for drizzling
- ⅓ cup Chopped Pecans For garnish, toasted if desired
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. Position rack in middle of oven.
- In a large bowl, whisk together granulated sugar, all-purpose flour, baking soda, salt, and ground cinnamon until evenly combined.
- Make a well in the center of the dry ingredients and add canola oil, beaten eggs, and vanilla extract. Stir just until combined — do not overmix to keep cupcakes tender.
- Fold in shredded carrots, crushed pineapple, raisins if using, and chopped pecans or walnuts if using. Mix until evenly distributed.
- Fill each cupcake liner about 3/4 full with batter. This prevents overflow while giving a nice domed top.
- Bake for 15–16 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking.
- Remove cupcakes to a wire rack and cool completely before frosting to prevent the frosting from melting.
- For frosting: Beat softened unsalted butter, powdered sugar, vanilla extract, and salt until fluffy. Add softened cream cheese a few ounces at a time and beat until smooth and spreadable. Taste and adjust sweetness if desired.
- Pipe or spread the cream cheese frosting onto cooled cupcakes. Drizzle each cupcake with caramel topping and sprinkle with chopped pecans for garnish.
Notes
Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting requires refrigeration. Bring to room temperature before serving for best texture.