Side Pannel
Caramel Pecan Carrot Cupcakes
Caramel Pecan Carrot Cupcakes
- Recipe Submitted by Angel Delight on 09/01/2014
Category: Carrots, Kids, Cakes
Ingredients List
- For the Cake:
- 1 cup sugar
- 1 cup flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoon cinnamon
- ¾ cup canola or vegetable oil
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1 cup finely shredded carrots
- ½ cup crushed pineapple, well-drained
- ½ cup raisins (optional)
- ½ cup pecans or walnuts (optional)
- For the Frosting:
- 1 stick butter, softened
- 1¾ cup powdered sugar
- 2 teaspoons vanilla
- â…› teaspoon salt
- 1 (8 ounce) package cream cheese, softened
- ¼ cup caramel topping
- â…“ cup pecans, chopped
Directions
For the Cake
1. Preheat oven to 350 degrees F and line muffin tin with paper cupcake liners.
2. In a large bowl, mix sugar, flour, baking soda, salt, and cinnamon. Make a well and add oil, eggs, and vanilla and mix well. Stir in carrots, pineapple, raisins, and nuts until combined.
3. Fill cupcake liners ¾ full with batter.
4. Bake for 15-16 minutes until toothpick comes out clean.
5. Let cupcakes cool completely before frosting.
For the Frosting:
1. With an electric mixer (hand or standing), cream butter, sugar, vanilla, and salt together starting at a slow speed (takes about 2 minutes to come together). Continue to cream for a couple minutes until light and fluffy. Add cream cheese 2 ounces at a time and beat 2 more minutes (scrape down as needed).
2. Place frosting tip (2D or 1M) in a piping bag and fill with frosting. Pipe frosting onto cupcakes starting at the outside of the cupcake and work you way in as you circle up.
3. Using a spoon, drizzle the caramel over the tops of the frosted cupcakes. Sprinkle with chopped nuts.
1. Preheat oven to 350 degrees F and line muffin tin with paper cupcake liners.
2. In a large bowl, mix sugar, flour, baking soda, salt, and cinnamon. Make a well and add oil, eggs, and vanilla and mix well. Stir in carrots, pineapple, raisins, and nuts until combined.
3. Fill cupcake liners ¾ full with batter.
4. Bake for 15-16 minutes until toothpick comes out clean.
5. Let cupcakes cool completely before frosting.
For the Frosting:
1. With an electric mixer (hand or standing), cream butter, sugar, vanilla, and salt together starting at a slow speed (takes about 2 minutes to come together). Continue to cream for a couple minutes until light and fluffy. Add cream cheese 2 ounces at a time and beat 2 more minutes (scrape down as needed).
2. Place frosting tip (2D or 1M) in a piping bag and fill with frosting. Pipe frosting onto cupcakes starting at the outside of the cupcake and work you way in as you circle up.
3. Using a spoon, drizzle the caramel over the tops of the frosted cupcakes. Sprinkle with chopped nuts.
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