Carrot Cake Cupcakes
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24 cupcakes
 
A delicious carrot cake cupcake topped with a light cream cheese frosting and chopped pecans add a wonderful crunch.
Ingredients
CARROT CAKE CUPCAKES
  • 2 c flour
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 c sugar
  • 1 c canola oil
  • 4 eggs, room temperature
  • 2 tsp vanilla
  • ½ c buttermilk
  • 3 c grated carrots (about 1lb)
CREAM CHEESE FROSTING
  • 4 oz (1/2 of a brick) cream cheese, softened, but not warm
  • 1½ c butter (3 sticks) butter, room temperature
  • 4½ - 5½ c powdered sugar
  • 2 tsp vanilla
  • ¼ tsp salt
  • 3 - 6 Tbsp heavy whipping cream
  • about ½ c chopped pecans (for garnish)
Instructions
CARROT CAKE CUPCAKES
  1. Preheat the oven to 350 degrees can line a cupcake pan with liners.
  2. In a medium bowl sift the flour, cinnamon, nutmeg, baking soda, baking powder, and salt and set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment mix the oil and the sugar until well combined.
  4. Add the eggs one at a time, beating well after each addition.
  5. Turn the mixer to low and add the dry ingredients in 3 batches. Mix until just combined.
  6. Fold in the carrots and buttermilk making sure to scrape down all the sides of the bowl.
  7. Using a scoop fill the cupcake liners about ¾ full.
  8. Bake for 18 - 20 minutes or until a toothpick inserted into the center of a cupcake comes clean.
  9. Allow to cool for a couple minutes in the pan and then move to a cooling rack to finish cooling.
CREAM CHEESE FROSTING
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and mix until well combined on medium high speed.
  2. Turn the mixer down to low and begin adding the powdered sugar one cup at a time, beating well after each addition.
  3. After adding a cup of the powdered sugar, add the salt and vanilla cinnamon and mix well.
  4. Add the remainder of the powdered sugar (one cup at a time) and beat on high until well incorporated.
  5. Add the heavy whipping cream to the buttercream, gradually increase the speed to high and beat til light and fluffy.
  6. If the buttercream is too loose, add more powdered sugar ½ c at a time until desired consistency is reached. (*TIP- cream cheese frosting can be finicky. If it's too warm then pop it in the fridge for 15 minutes and then mix it again to fluff it when you take it out.)
  7. Pipe a swirl of buttercream on the cooled cupcakes and garnish with chopped pecans if desired.
Recipe by The Red Eye Baker at http://www.theredeyebaker.com/2016/09/carrot-cake-cupcakes/