Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 12 Cupcakes
These heavenly cupcakes are super good! The frosting alone is more than enough for me. Oh, man, you are so in for a treat!
For the Cake:
1 c all-purpose flour
1 c granulated sugar
1 1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c canola or vegetable oil
2 Eggs, beaten
1 tsp vanilla
1 c finely shredded carrots
1 small can, 8 oz crushed pineapple, well-drained (or 1/3 c unsweetened apple sauce)
1/2 c pecans, chopped, toasted*
1/2 c raisins, optional
For the Frosting:
1/2 c butter, softened
2 1/2 to 3 c powdered sugar
2 tsp vanilla
1/8 tsp salt
1 8 oz package cream cheese, softened
1/4 c caramel topping
1/3 c pecans, finely chopped (toasted)
12 whole pecans, toasted
To Make the Cake:
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Line with cupcake liners the muffin tins.
Step 3: Add the flour, baking powder, sugar, cinnamon, baking soda, and salt into a large mixing bowl. Whisk until well combined.
Step 4: Create a well in the middle, then add the eggs, vanilla, and oil. Mix everything until well combined.
Step 5: Add the pineapples, raisins, carrots, and nuts. Stir until well mixed.
Step 6: Fill each cupcake liner with about 3/4 full of the mixture.
Step 7: Place them inside the preheated oven and bake for about 18 to 20 minutes or until a toothpick comes out clean after inserting it in the middle.
Step 8: Remove the cupcakes from the oven and let them sit at room temperature to cool.
To Make the Frosting:
Step 1: In a large mixing bowl, add 2 1/2 cups of sugar, butter, salt, and vanilla. Beat for about 2 minutes until well combined.
Step 2: Add 2 ounces of cream cheese at a time and beat every addition.
Step 3: Add more sugar and beat until the texture becomes thick.
Step 4: Transfer the frosting into a piping bag.
Step 5: Top each cupcake with frosting.
Step 6: Drizzle the caramel sauce on top of each cupcake and garnish each with chopped nuts.
Step 7: Serve and enjoy!
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