Carrot Cake Cupcake Recipe
- 1 1/2 C sugar
- 1 cup of oil
- 3 eggs
- 2 cup of flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup of shredded carrots
- 1 tsp nutmeg
- 1/4 cup of finely chopped pecans
- 1 cup of soft cream cheese
- 1/2 cup of unsalted sweet cream butter softened
- 4 + cups of powder sugar
- 4 TBSP heavy whipping cream
- 2 TBSP finely chopped pecans
Preheat oven to 350 degrees.
Line cupcake tin with paper liners.
Beat sugar, oil, and eggs in a large bowl on medium until well blended.
Add flour, cinnamon, baking soda, vanilla extract, nutmeg, and salt on low speed for 1 minute.
Then add carrots and pecans. Mix well.
Scoop batter into the lined cupcake tins 2/3 s full.
Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
Cool in cupcake pan for 10 minutes then remove to a wire rack until completely cooled.
Cream the cream cheese, butter, and powder sugar until it looks light and creamy.
If it doesn't cream, then add the heavy whipping cream.
Test to see if the frosting can form and hold a stiff peak. If it doesn't, add more powder sugar - 1/2 C at a time. Retest to make sure that the frosting can make and hold a stiff peak.
Scoop the frosting into a large pastry bag with a frosting tip.
Twist open end of the pastry bag to push frosting to the tip.
Frost cupcakes and top with chopped pecans