Carrot Cake Cupcakes

Name: Carrot Cake Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 90 min
Ingredients: 1.5 sticks unsalted butter, softened; 1 cup white sugar; 1 cup all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 0.5 teaspoon ground allspice; 0.5 teaspoon salt; 2 large eggs; 0.5 teaspoon pure vanilla extract; 1 cup grated carrots; 0.5 cup chopped toasted pecans; 4 ounces cream cheese; 2 tablespoons unsalted butter, softened; 0.375 cup white sugar; 1 teaspoon pure vanilla extract; 1 pinch ground cinnamon

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Topped with a sweet cream cheese frosting and made with toasted pecans and spices, these easy carrot cake cupcakes make the perfect treat for parties!

Recipe by WilsonsKM

Published on June 19, 2020

2

Prep Time:

30 mins

Cook Time:

20 mins

Additional Time:

40 mins

Total Time:

1 hr 30 mins

Servings:

15

Yield:

15 cupcakes

Jump to Nutrition Facts

Ingredients

1 ½ sticks unsalted butter, softened
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon salt
2 large eggs
½ teaspoon pure vanilla extract
1 cup grated carrots
½ cup chopped toasted pecans

Cream Cheese Frosting:

4 ounces cream cheese
2 tablespoons unsalted butter, softened
⅜ cup white sugar
1 teaspoon pure vanilla extract
1 pinch ground cinnamon

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line 15 cupcake cups with paper liners.
Beat 1 1/2 sticks of butter with an electric mixer in a large bowl until creamy. Beat in sugar.
Combine flour, baking soda, cinnamon, allspice, and salt in a medium bowl or on a piece of parchment paper; mix well. Add to the butter mixture, alternating with eggs, beating well after the addition of each. Add vanilla extract and mix. Add carrots and beat on medium speed until well incorporated. Fold in pecans.
Scoop batter evenly into the prepared cupcake cups.
Bake in the preheated oven until set and a toothpick inserted into the center of a cupcake comes out clean, 20 to 22 minutes. Remove from the oven and let rest for 10 minutes before transferring to a wire rack to cool completely.
Beat cream cheese and butter for frosting together in a large bowl until light and fluffy. Add sugar gradually, beating constantly. Mix in vanilla extract and cinnamon. Frost cooled cupcakes.

Nutrition Facts (per serving)

263	Calories
17g	Fat
27g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 15
Calories 263
% Daily Value *
Total Fat 17g	22%
Saturated Fat 9g	45%
Cholesterol 62mg	21%
Sodium 200mg	9%
Total Carbohydrate 27g	10%
Dietary Fiber 1g	4%
Total Sugars 19g
Protein 3g
Vitamin C 1mg	3%
Calcium 23mg	2%
Iron 1mg	4%
Potassium 73mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.