Carrot Cupcakes with Cream Cheese Frosting
These cupcakes are so moist and delicious, like eating a slice of carrot cake. I like to pretend the two cups of shredded carrots make them healthy. Maybe if I called them muffins they would be healthier? I think if you omit the frosting, they are muffins ! The recipe only makes a dozen, so they are great for breakfast or an after school snack or a snack for you...while the kid's are at school !
For the muffins:
1 cup pecans
1 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon ground cinnamon
1/2 teaspoon table salt or fine sea salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 cup packed dark brown sugar
1/2 cup canola oil ( I used butter)
1 large egg
2 cups coarsely grated carrot
For the frosting:
8 ounces bar cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract pinch table salt or fine sea salt
1 1/2 cups confectioners’ sugar
To make the cupcakes:
Heat oven to 180º//350° F.
Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
Line a standard 12-cup muffin tin with paper liners. Whisk together the flour, cinnamon, salt, baking powder, baking soda, and nutmeg in a large bowl; set aside. In a medium bowl, whisk together the brown sugar, oil, and egg; fold in the carrots and ½ cup of the pecans. Add the carrot mixture to the flour mixture and mix until just combined and evenly moistened (do not overmix).
Divide the batter among the muffin cups and bake, rotating once, until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Let cool slightly in the tin, then transfer to a wire rack to cool completely.
To make the frosting: Beat the cream cheese, butter, vanilla, and salt with an electric mixer on medium speed until smooth. Reduce mixer speed to low and gradually beat in the confectioners’ sugar, beating until smooth. Refrigerate the frosting until slightly stiffened, 20 to 30 minutes. Frost the cupcakes, dividing the frosting evenly, and top with the remaining ½ cup of pecans.
*** I omitted the pecans, as they are really expensive here, I would have used walnuts, but I didn't have any.
recipe source
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For the muffins:
1 cup pecans
1 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon ground cinnamon
1/2 teaspoon table salt or fine sea salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 cup packed dark brown sugar
1/2 cup canola oil ( I used butter)
1 large egg
2 cups coarsely grated carrot
For the frosting:
8 ounces bar cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract pinch table salt or fine sea salt
1 1/2 cups confectioners’ sugar
To make the cupcakes:
Heat oven to 180º//350° F.
Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
Line a standard 12-cup muffin tin with paper liners. Whisk together the flour, cinnamon, salt, baking powder, baking soda, and nutmeg in a large bowl; set aside. In a medium bowl, whisk together the brown sugar, oil, and egg; fold in the carrots and ½ cup of the pecans. Add the carrot mixture to the flour mixture and mix until just combined and evenly moistened (do not overmix).
Divide the batter among the muffin cups and bake, rotating once, until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Let cool slightly in the tin, then transfer to a wire rack to cool completely.
To make the frosting: Beat the cream cheese, butter, vanilla, and salt with an electric mixer on medium speed until smooth. Reduce mixer speed to low and gradually beat in the confectioners’ sugar, beating until smooth. Refrigerate the frosting until slightly stiffened, 20 to 30 minutes. Frost the cupcakes, dividing the frosting evenly, and top with the remaining ½ cup of pecans.
*** I omitted the pecans, as they are really expensive here, I would have used walnuts, but I didn't have any.
recipe source
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