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Carrot Cake Cupcakes with Cream Cheese Frosting and Pecans Recipe

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★★★★★

4.7 from 94 reviews

Delightfully moist and spiced carrot cake cupcakes topped with creamy cream cheese frosting and toasted pecans. These cupcakes combine warm cinnamon and nutmeg flavors with fresh grated carrots for a classic treat perfect for any occasion.

Ingredients

Scale

Cupcake Ingredients

  • 1 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 1/2 cup sour cream, at room temperature
  • 3 large eggs, at room temperature
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 2 cups grated carrots (from about 3 large carrots)

Frosting Ingredients

  • 1/2 cup (1 stick) salted butter, at room temperature
  • 1 (8-ounce) package cream cheese, at room temperature
  • 5 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup pecans

Instructions

  1. Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line two 12-cup muffin pans with cupcake liners to ensure easy removal and cleanup.
  2. Mix Wet Ingredients: In a large bowl, whisk together granulated sugar, vegetable oil, sour cream, and eggs until fully combined and smooth.
  3. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and kosher salt to evenly distribute the leavening agents and spices.
  4. Combine Mixtures: Add the dry ingredient mixture into the wet ingredients and stir just until combined to avoid overmixing, which can make the cupcakes dense. Gently fold in the grated carrots until evenly incorporated.
  5. Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about 3/4 full to allow room for rising. Bake for 20 to 22 minutes, rotating the pans once after 18 minutes to ensure even baking, until golden brown and a toothpick inserted comes out clean.
  6. Cool Cupcakes: Let the cupcakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely, about 30 minutes. Cooling fully prevents the frosting from melting.
  7. Toast Pecans: Reduce oven temperature to 325°F (163°C). Spread pecans on a baking sheet and bake for 7 to 9 minutes until fragrant and lightly browned. Let cool completely and then coarsely chop for topping.
  8. Prepare Frosting: In a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until smooth and creamy, about 2 to 3 minutes. With the mixer on low, gradually add powdered sugar and vanilla extract. Increase speed to medium and beat until fluffy and smooth, about 2 to 3 more minutes.
  9. Frost and Garnish: Spread or pipe the cream cheese frosting over cooled cupcakes and sprinkle the toasted chopped pecans evenly on top for a crunchy, flavorful finish.

Notes

  • Ensure all refrigerated ingredients, such as eggs, sour cream, butter, and cream cheese, are at room temperature for best mixing results and smooth frosting.
  • Folding in the carrots gently prevents overmixing, which can toughen the cupcakes.
  • Rotating the pans during baking promotes even cooking and browning.
  • Fully cooling the cupcakes before frosting prevents the frosting from melting.
  • Use a stand mixer or hand mixer to achieve the creamiest frosting texture.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Keywords: carrot cake cupcakes, cream cheese frosting, toasted pecans, cinnamon cupcakes, moist cupcakes

Find it online: https://cheframiflavor.com/carrot-cake-cupcakes-with-cream-cheese-frosting-and-pecans-recipe/