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Carrot Cake Cupcakes

INGREDIENTS
FOR THE CUPCAKES

  • 2 c. all-purpose flour 
  • 1 tsp. kosher salt
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. grated nutmeg 
  • 1 c. (2 sticks) butter, softened 
  • 3/4 c. granulated sugar 
  • 1/4 c. packed brown sugar
  • 2 large eggs
  • 1 1/2 tsp. pure vanilla extract
  • 1/2 c. milk
  • 1 c. grated carrots (from about 2 medium) 
  • 3/4 c. toasted pecans, roughly chopped 

FOR THE FROSTING

  • 1 (8-oz.) block cream cheese
  • 1/2 c. (1 stick) butter, softened
  • 4 c. powdered sugar  
  • 1 tsp. pure vanilla extract 
  • 1/2 tsp. cinnamon 
  • 1/4 tsp. kosher salt

Carrot Cake Cupcakes


DIRECTIONS

  1. Make cupcakes: Preheat oven to 350° and line two muffin tins with liners. In a large bowl, whisk together flour, salt, baking soda, cinnamon, and nutmeg. 
  2. In another large bowl using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla. Add dry ingredients and mix until just combined. Add milk and mix until combined, then fold in carrots and pecans. Fill liners ¾ full with batter and bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool. 

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