Love Carrot Cake? These delicious Carrot Cake Cupcakes have a delicious Cream Cheese Frosting! Perfect for a weekday dessert or weekend potluck!
For the Cupcakes:
2 cup granulated sugar
1 cup vegetable oil
4 large eggs
2 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
2 cup shredded carrots
For the Frosting:
1/2 cup unsalted butter, softened
1 package (8oz) cream cheese, softened
2 tsp vanilla extract
4 cup powdered sugar
3/4 cup chopped pecans
Preheat oven to 350 degree F. Line cupcake tin with paper liners. Set aside.
In a mixing bowl, combine sugar, oil and eggs. Beat until well blended. Add in flour, baking soda, baking powder, and cinnamon. Beat for 2-3 minutes until fully combined. Fold in carrots.
Fill cupcake tins 3/4 full. Bake for 18-22 minutes. Remove and cool completely before frosting.
For the frosting, beat butter and cream cheese together for 3 minutes, scraping down sides as needed. Add in vanilla and powdered sugar. Beat 3-4 minutes until fluffy. Fold in chopped pecans. Use an open tip to pipe onto cupcakes. Top with a pecan halve if desired. ENJOY.