Moist Carrot Cake Cupcakes

• Vegetarian

• Produce

  • 3 Carrots, large
  • 1 (8 ounce can Pineapple

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tbsp Corn syrup, light

• Baking & Spices

  • 3 1/2 tsp Baking soda
  • 2 tsp Cinnamon
  • 2 cups Flour
  • 1/4 tsp Salt
  • 3 cups Sugar
  • 3 tsp Vanilla

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Nuts & Seeds

  • 1 cup Pecans

• Snacks

  • 1 See my cream cheese frosting recipe here! just leave out the graham crackers

• Dairy

  • 1/2 cup Butter
  • 1 1/4 cup Buttermilk

Found on thegraciouswife.com

Description

Ingredients

• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• ¼ teaspoon salt
• 3 eggs
• 2 cups sugar
• ¾ cup vegetable oil
• ¾ cup buttermilk
• 2 teaspoons of vanilla
• 3 large carrots, finely grated or processed (about 2 cups)
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup chopped pecans
• 1 cup sugar
• 1½ teaspoons baking soda
• ½ cup buttermilk
• ½ cup butter
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla
• See my cream cheese frosting recipe here! Just leave out the graham crackers!

Directions

• In a mixing bowl, stir together the flour, baking soda, cinnamon, and salt.
• In a large mixing bowl, beat eggs, sugar, vegetable oil, buttermilk, and vanilla with a mixer until smooth.
• Add the flour mixture to the egg mixture and mix until just combined.
• Fold in carrots, pineapple, and pecans to incorporate.
• Line a lightly greased muffin tin with cupcake liners. Fill each cup ⅔ of the way with batter.
• Bake in 350° oven for 15-25 minutes, or until a toothpick comes out clean.
• While the cupcakes are baking, mix together sugar, baking soda, buttermilk, butter, and corn syrup in a medium saucepan over medium-high heat.
• Bring to a boil, and allow to boil for about 5 minutes.
• Remove from heat and stir in vanilla
• Pour about a tablespoon of the glaze over each warm cupcake.
• Allow cupcakes to cool and glaze to set.
• When the carrot cake cupcakes are cooled, you can frost them with this cream cheese frosting recipe I used for my Strawberry Cheesecake Cupcakes, just omit the graham crackers. Its a very stiff cream cheese frosting, so you can pipe it, if youd like, and it will stay pretty for you. Please note that cream cheese frosting does need to be refrigerated!