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Carrot Cake Cupcakes with Cream Cheese Frosting and Pecans Recipe

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★★★★★

4.8 from 79 reviews

Delight in these moist and flavorful Carrot Cake Cupcakes, perfectly spiced with cinnamon and nutmeg, and topped with a creamy cream cheese frosting and toasted pecans for a delightful crunch. This classic dessert is easy to make and perfect for any occasion.

Ingredients

Scale

Cupcakes

  • 1 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 1/2 cup sour cream, at room temperature
  • 3 large eggs, at room temperature
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 2 cups grated carrots (from about 3 large carrots)

Topping

  • 1/2 cup pecans

Frosting

  • 1/2 cup (1 stick) salted butter, at room temperature
  • 1 (8-ounce) package cream cheese, at room temperature
  • 5 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F. Line two 12-cup muffin pans with 18 cupcake liners to make for easy removal and cleanup.
  2. Mix wet and dry ingredients: In a large bowl, whisk together the granulated sugar, vegetable oil, sour cream, and eggs until well combined. In a separate medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and kosher salt. Gently fold the flour mixture into the wet ingredients until just combined, then fold in the grated carrots carefully.
  3. Fill cupcake liners: Evenly divide the batter among the prepared cupcake liners, filling each about three-quarters full to allow room for rising.
  4. Bake the cupcakes: Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes, rotating the pans once after 18 minutes for even baking. Remove from oven and let them cool in the pans for 5 minutes before transferring to a wire rack to cool completely, around 30 minutes.
  5. Toast pecans: Lower the oven temperature to 325°F. Spread pecans on a baking sheet and bake until fragrant and lightly browned, about 7 to 9 minutes. Allow to cool completely, then coarsely chop the pecans.
  6. Prepare the frosting: In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium speed until smooth and creamy, about 2 to 3 minutes. Gradually add powdered sugar on low speed, then add vanilla extract. Increase speed to medium and beat until light and fluffy, about 2 to 3 minutes.
  7. Frost and garnish: Spread or pipe the cream cheese frosting generously over each cupcake and sprinkle with the toasted chopped pecans for added texture and flavor.

Notes

  • Use room temperature eggs, sour cream, butter, and cream cheese for best mixing results and smooth batter and frosting.
  • Do not overmix the batter to keep cupcakes tender and moist.
  • Rotating the pans halfway through baking ensures even cooking and browning.
  • Cool cupcakes fully before frosting to prevent melting the frosting.
  • To save time, toast pecans ahead and store in an airtight container.

Keywords: carrot cake cupcakes, cream cheese frosting, spiced cupcakes, toasted pecans, moist cupcakes, dessert recipe

Find it online: https://yumwithmia.com/carrot-cake-cupcakes-with-cream-cheese-frosting-and-pecans-recipe/