Caramel-Pecan-Carrot-Cupcakes by Jeanie Hesse - Musely
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posted in Food & Drink > Recipes
  • Ingredients

    For the Cake:

    1 cup sugar
    1 cup flour
    1 teaspoon baking soda
    ½ teaspoon salt
    1½ teaspoon cinnamon
    ¾ cup canola or vegetable oil
    2 eggs, beaten
    1 teaspoon vanilla
    1 cup finely shredded carrots
    ½ cup crushed pineapple
    ½ cup raisins (optional)
    ½ cup pecans or walnuts

    For the Frosting:

    1 stick butter, softened
    1¾ cup powdered sugar
    ⅛ teaspoon salt
    2 teaspoons vanilla
    1 (8 ounce) package cream cheese
    ¼ cup caramel topping
    ⅓ cup pecans

  • Instructions
    For the Cake

    Preheat oven to 350 degrees F and line muffin tin with paper cupcake liners.
    In a large bowl, mix sugar, flour, baking soda, salt, and cinnamon. Make a well and add oil, eggs, and vanilla and mix well. Stir in carrots, pineapple, raisins, and nuts until combined.
    Fill cupcake liners ¾ full with batter.
    Bake for 15-16 minutes until toothpick comes out clean.
    Let cupcakes cool completely before frosting.

  • For the Frosting:
    With an electric mixer (hand or standing), cream butter, sugar, vanilla, and salt together starting at a slow speed (takes about 2 minutes to come together). Continue to cream for a couple minutes until light and fluffy. Add cream cheese 2 ounces at a time and beat 2 more minutes (scrape down as needed).
    Place frosting tip (2D or 1M) in a piping bag and fill with frosting. Pipe frosting onto cupcakes starting at the outside of the cupcake and work you way in as you circle up.
    Using a spoon, drizzle the caramel over the tops of the frosted cupcakes. Sprinkle with nuts


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