Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 12 Cupcakes
These Caramel Pecan Carrot Cupcakes are superbly delicious! It will only take you 40 minutes to make these heavenly treats! They are perfect to eat pretty much any time of the day!
Ingredients:
For the Cake:
1/2 c canola or vegetable oil
2 Eggs, beaten
1 1/2 tsp cinnamon
1 small can, 8 oz. crushed pineapple, well-drained (or 1/3 c unsweetened apple sauce)
1/2 c pecans, chopped, toasted
1/2 tsp baking powder
1 c finely shredded carrots
1/2 tsp salt
1 c all-purpose flour
1/2 tsp baking soda
1 c granulated sugar
1/2 c raisins, optional
1 tsp vanilla
For the Frosting:
1 8 oz. package of cream cheese, softened
1/4 c caramel topping
1/2 c butter, softened
2 tsp vanilla
1/3 c pecans, finely chopped (toasted)
12 whole pecans, toasted
1/8 tsp salt
2 1/2 to 3 c powdered sugar
Directions:
Cake:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Line with cupcake liners the inside of a muffin tin.
Add eggs, oil, vanilla, baking powder, salt, flour, cinnamon, and baking soda into a large mixing bowl. Beat everything until well incorporated.
Add the nuts, raisins, carrots, and pineapple. Stir everything until well blended.
Fill each cup of the muffin tin with the batter. Don’t fill it all the way through.
Place the muffin tin in the preheated oven and bake for about 20 minutes or until done.
Remove from the oven and allow them to cool at room temperature while you prepare the frosting.
Frosting:
In the bowl of the stand mixer, add salt, vanilla, butter, and 2 1/2 cups of sugar. Beat until well incorporated.
Beat in the cream cheese until well blended.
Transfer the frosting into a piping bag, then frost each cupcake with it.
Top each cupcake with caramel and chopped nuts.
Serve and enjoy!
Notes:
Toast the pecans for about 7 minutes at 350 degrees F.
Place any leftovers in an airtight container, then put them in the fridge.
Ingredients
- For the Cake:
- 1/2 c canola or vegetable oil
- 2 Eggs, beaten
- 1 1/2 tsp cinnamon
- 1 small can, 8 oz. crushed pineapple, well-drained (or 1/3 c unsweetened apple sauce)
- 1/2 c pecans, chopped, toasted
- 1/2 tsp baking powder
- 1 c finely shredded carrots
- 1/2 tsp salt
- 1 c all-purpose flour
- 1/2 tsp baking soda
- 1 c granulated sugar
- 1/2 c raisins, optional
- 1 tsp vanilla
- For the Frosting:
- 1 8 oz. package of cream cheese, softened
- 1/4 c caramel topping
- 1/2 c butter, softened
- 2 tsp vanilla
- 1/3 c pecans, finely chopped (toasted)
- 12 whole pecans, toasted
- 1/8 tsp salt
- 2 1/2 to 3 c powdered sugar
Instructions
Cake:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Line with cupcake liners the inside of a muffin tin.
Add eggs, oil, vanilla, baking powder, salt, flour, cinnamon, and baking soda into a large mixing bowl. Beat everything until well incorporated.
Add the nuts, raisins, carrots, and pineapple. Stir everything until well blended.
Fill each cup of the muffin tin with the batter. Don't fill it all the way through.
Place the muffin tin in the preheated oven and bake for about 20 minutes or until done.
Remove from the oven and allow them to cool at room temperature while you prepare the frosting.
Frosting:
In the bowl of the stand mixer, add salt, vanilla, butter, and 2 1/2 cups of sugar. Beat until well incorporated.
Beat in the cream cheese until well blended.
Transfer the frosting into a piping bag, then frost each cupcake with it.
Top each cupcake with caramel and chopped nuts.
Serve and enjoy!
Notes
Toast the pecans for about 7 minutes at 350 degrees F. Place any leftovers in an airtight container, then put them in the fridge.
