"You’ll go nuts for these rich, pecan-studded classics. Get the recipe for Carrot Cake Cupcakes...."
INGREDIENTS
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For the cupcakes:
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1 cup pecans
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1 1/2 cups all-purpose flour, spooned and leveled
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1 teaspoon ground cinnamon
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1/2 teaspoon table salt or fine sea salt
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon ground nutmeg
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1 cup packed dark brown sugar
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1/2 cup canola oil
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1 large egg
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3/4 pound carrots, coarsely grated (about 2 cups)
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For the frosting:
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8 ounces bar cream cheese, at room temperature
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4 tablespoons (1/2 stick) unsalted butter, at room temperature
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1/2 teaspoon pure vanilla extract
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pinch table salt or fine sea salt
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1 1/2 cups confectioners’ sugar
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