Carrot Cake & Caramel Pecan Frosting Cupcakes Recipe

Jenn Worden

Yields 12

Carrot Cake & Caramel Pecan Frosting Cupcakes Recipe

What can I say, I love caramel everything, especially on the top of carrot cake & caramel pecan frosting cupcakes! OMG, I think it’s safe to say these cupcakes are totally drool worthy.

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

• 
  Cupcakes
• 1 1/2 C sugar
• 1 C oil
• 3 eggs
• 2 C flour
• 2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 C shredded carrots
• 1 tsp nutmeg
• 1/4 C finely chopped pecans
• 
  Frosting Ingredients:
• 1 C soft unsalted butter
• 4 + C powder sugar
• 4 TBSP heavy whipping cream
• 2 tsp caramel extract
• 2 TBSP finely chopped pecans

Instructions

1. 
   Cupcakes
2. Cupcake Directions:
3. -Preheat oven to 350 degrees.
4. -Line cupcake tin with paper liners.
5. -Beat sugar, oil, and eggs in a large bowl on medium until well blended.
6. -Add flour, cinnamon, baking soda, vanilla extract, nutmeg, and salt on low speed for 1 minute.
7. -Add carrots and pecans then stir to mix well.
8. -Scoop batter into the lined cupcake tins 2/3 s full.
9. -Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
10. -Cool in cupcake pan for 10 minutes then remove to a wire rack until completely cooled.
11. 
    Frosting Directions:
12. -Cream the butter and powder sugar until it looks light and creamy.
13. -If it doesn't cream add the heavy whipping cream.
14. -Test to see if the frosting can form and hold a stiff peak.
15. -If not add more powder sugar 1/2 C at a time.
16. -Test to make sure that the frosting can make and hold a stiff peak.
17. -Add caramel extract and pecan... stir to mix in frosting.
18. -Scoop the frosting into a large pastry bag with a frosting tip.
19. -Twist open end of the pastry bag to push frosting to the tip.
20. -Test to make sure the chopped pecans can make it through the frosting tip
21. -Frost cupcakes.