Caramel Pecan Carrot Cupcakes
The recipe Caramel Pecan Carrot Cupcakes can be made in roughly 31 minutes. Watching your figure? This lacto ovo vegetarian recipe has 405 calories, 3g of protein, and 26g of fat per serving. For 58 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 14. Many people made this recipe, and 110891 would say it hit the spot. If you have baking soda, salt, eggs, and a few other ingredients on hand, you can make it. It is a very budget friendly recipe for fans of American food. It is brought to you by Garnish & Glaze. With a spoonacular score of 25%, this dish is not so outstanding. If you like this recipe, take a look at these similar recipes: Salted Caramel Cupcakes with Pecan Coconut Brittle Crumble and Caramel Swiss Buttercream, Salted Caramel Carrot Cake Cupcakes, and Carrot Cupcakes with Caramel and Cream Cheese Frosting.
Servings: 14
Preparation duration: 15 minutes
Cooking duration: 16 minutes
Ingredients:
1 teaspoon baking soda
1 stick (1/2 cup) butter, softened
¼ cup caramel topping
1 cup finely shredded carrots
1½ teaspoon cinnamon
1 (8 ounce) package cream cheese, softened
2 eggs, beaten
1 cup flour
1/3 cup pecans, chopped
½ cup crushed pineapple, well-drained
1¾ cup powdered sugar
½ teaspoon salt
1 cup sugar
2 teaspoons vanilla
¾ cup canola or vegetable oil
Equipment:
muffin liners
muffin tray
bowl
oven
toothpicks
hand mixer
Cooking instruction summary:
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 full with batter.Bake for 15-16 minutes until toothpick comes out clean.Let cupcakes cool completely before 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 chopped nuts.
Step by step:
1. 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 full with batter.
2. Bake for 15-16 minutes until toothpick comes out clean.
3. Let cupcakes cool completely before 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.
4. Add cream cheese 2 ounces at a time and beat 2 more minutes (scrape down as needed).
5. 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 chopped nuts.
Nutrition Information:
covered percent of daily need
