I’m sharing this wonderful Carrot Cake Cupcakes recipe that is sure to become one of your family favorites! It’s an easy recipe to follow that you can make any time of year.
ingredients
For the Carrot Cupcakes
whole pecans | eggs vegetable oil | brown sugar white sugar | molasses unsweetened applesauce real vanilla extract
ingredients
For the Carrot Cupcakes
all-purpose flour baking powder | baking soda salt | ground cinnamon ground ginger | ground nutmeg ground cloves | carrots
ingredients
For The Homemade Cream Cheese Frosting
cream cheese unsalted butter real vanilla extract salt powdered sugar
Arrange both oven racks equal distance apart. Preheat the oven to 350°F and line two 12-cup muffin tins with cupcake liners to perfect the cupcake form. Set aside.
STEP 1
Finely chop three-quarters of the pecans and place in a skillet set over medium heat. Toast the chopped pecans, stirring frequently, until fragrant, but not overly brown.
STEP 2
Remove from heat and set aside on a medium bowl. Note: Reserve the remaining quarter cup of whole pecans for garnish.
STEP 2 (cont.)