Caramel Pecan Carrot Cupcakes

• Vegetarian

• Produce

  • 1 cup Carrots
  • 1/2 cup Pineapple
  • 1/2 cup Raisins

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking soda
  • 1/4 cup Caramel topping
  • 1 1/2 tsp Cinnamon
  • 1 cup Flour
  • 1 3/4 cup Powdered sugar
  • 5/8 tsp Salt
  • 1 cup Sugar
  • 3 tsp Vanilla

• Oils & Vinegars

  • 2/3 cup Canola or vegetable oil

• Nuts & Seeds

  • 1/3 cup Pecans
  • 1/2 cup Pecans or walnuts

• Dairy

  • 1 stick Butter
  • 1 (8 ounce package Cream cheese

Found on garnishandglaze.com

Description

Ingredients

• 1 cup all-purpose flour
• 1 cup sugar
• 1½ teaspoon cinnamon
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup canola or vegetable oil
• 2 eggs, beaten
• 1 teaspoon vanilla
• 1 cup finely shredded carrots
• 8 ounce container crushed pineapple, well-drained (or ⅓ cup unsweetened apple sauce)
• ½ cup pecans or walnuts, chopped (optional)
• 1 stick (1/2 cup) butter, softened
• 2½ to 3 cups powdered sugar
• 2 teaspoons vanilla
• ⅛ teaspoon salt
• 1 (8 ounce) package cream cheese, softened
• ¼ cup caramel topping
• ⅓ cup pecans, chopped

Directions

• Preheat oven to 350 degrees F and line muffin tin with paper cupcake liners.
• In a large bowl, mix sugar, flour, baking powder, 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 18-20 minutes until toothpick comes out clean.
• Let cupcakes cool completely before frosting.
• With an electric mixer (hand or standing), cream butter, 2½ cups 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). Add more powdered sugar if needed to thicken the frosting.
• 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.