Carrot Cake Cupcakes

Cupcakes

• Preheat the oven to 350°F. Line a standard cupcake pan with 12 paper liners and set aside.
• Using a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cinnamon, baking powder, baking soda, and salt.
  1 cup all-purpose flour,1 cup granulated sugar,1 teaspoon ground cinnamon,½ teaspoon baking powder,½ teaspoon baking soda,¼ teaspoon salt
• Add the vegetable oil, eggs, and vanilla extract. Using a handheld mixer on medium speed, blend the ingredients just until well combined and no lumps remain.
  ¾ cup vegetable oil,2 large eggs,1 teaspoon vanilla extract
• Fold in the shredded carrots and chopped pecans.
  1½ cups finely shredded carrots,½ cup finely chopped pecans
• Fill each cupcake liner ¾ full. Bake for 23-25 minutes or until lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Allow the cupcakes to cool in the pan for 8-10 minutes before transferring to a wire rack to cool completely before frosting.

Cream Cheese Frosting

• To a large bowl add the softened cream cheese and unsalted butter. Using a handheld mixer on medium-high speed, beat for 2-3 minutes or until smooth and fluffy.
  8 ounces cream cheese,½ cup unsalted butter
• Add the vanilla and salt, mixing again just until combined.
  ¾ teaspoon vanilla extract,¼ teaspoon salt
• With the mixer on low speed, add 3 cups powdered sugar, 1 cup at a time, until it is all incorporated.
  3-3½ cups powdered sugar
• Add the heavy cream and beat for an additional 1-2 minutes, starting on low and working up to medium-high, until the frosting is light and fluffy. It should be soft enough to pipe a decorative swirl onto the cupcakes. If the consistency is too soft, you can add the remaining ½ cup powdered sugar to reach the desired consistency.
  2 tablespoons heavy cream
• Transfer the frosting to a large piping bag, fitted with a decorative tip, and pipe the frosting onto each of the cooled carrot cake cupcakes. Note: If making decorative piped carrots for garnish, reserve ¾ cup of the frosting before adding to the large piping bag. You will also need to pipe the frosting onto the cupcakes in a flat pattern, not a tall swirl.

Optional Decorative Carrot Garnish