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Moist Mini Carrot Cake Cupcakes Recipe with Candied Pecans

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These moist mini carrot cake cupcakes feature a tender crumb, warm spices, tangy cream cheese frosting, and crunchy candied pecans, perfect for parties and quick treats.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup packed (50g) brown sugar
  • ½ cup (120ml) vegetable oil or light olive oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups finely grated carrots (about 3 medium-sized, peeled)
  • ½ cup (120ml) drained crushed pineapple (optional)
  • ½ cup (60g) chopped walnuts or extra pecans (optional)
  • For the Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • 4 tablespoons (60g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice (optional)
  • For the Candied Pecans:
  • ¾ cup (90g) pecans, halves or chopped
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon (15g) unsalted butter
  • ½ teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with mini cupcake liners or grease the cups lightly. Grate carrots finely using a microplane or box grater.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a separate bowl, beat granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  4. Fold in grated carrots and drained crushed pineapple. If using nuts, fold in chopped walnuts or pecans. Batter will be thick but moist.
  5. Gradually add dry ingredients to wet mixture, folding gently with a spatula until just combined.
  6. Spoon batter evenly into muffin cups, filling each about ¾ full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean and cupcakes spring back lightly when touched.
  8. Let cupcakes cool in pan for 5 minutes, then transfer to a cooling rack to cool completely (about 30 minutes) before frosting.
  9. To make candied pecans: melt butter in a small saucepan over medium heat. Stir in sugar, cinnamon, and salt until sugar dissolves. Add pecans and toss to coat. Spread on parchment paper to cool and harden.
  10. Prepare cream cheese frosting by beating cream cheese and butter until smooth. Add powdered sugar and vanilla extract; mix until fluffy. Add lemon juice if desired.
  11. Frost cooled cupcakes generously and sprinkle candied pecans on top.

Notes

Use freshly grated carrots for better moisture. Avoid overmixing batter to keep cupcakes tender. Cool cupcakes completely before frosting to prevent melting. Moderate heat and constant stirring are key for perfect candied pecans. Milk can be added to loosen thick batter if needed.

Nutrition

Keywords: carrot cake, mini cupcakes, candied pecans, cream cheese frosting, party dessert, easy carrot cake, moist cupcakes

Find it online: https://islatable.com/moist-mini-carrot-cake-cupcakes-recipe-with-candied-pecans-easy-and-perfect-for-parties/