Carrot Cake Cupcakes with Cream Cheese Frosting


I just made these and they were amazing!!! I made them the night before, and after sitting in the fridge they tasted even better the next day! They turned out moist and evenly baked. These came out fantastic! The cream cheese frosting is to die for! Finally one that I can pipe :) these are one of my all time FAVORITE cupcakes! Love everything about them!

Ingredients
  1. 1 1/4 cups (178g) all-purpose flour
  2. 1/2 tsp baking soda
  3. 1/2 tsp baking powder
  4. 1/4 tsp salt
  5. 1 tsp ground cinnamon
  6. 1/8 tsp ground nutmeg
  7. 1 1/2 cups (195g) finely shredded carrots (from about 4 medium carrots)
  8. 2/3 cup (140g) granulated sugar
  9. 1/3 cup (78g) packed light-brown sugar
  10. 2 large eggs
  11. 1/4 cup (64g) unsweetened applesauce
  12. 1 tsp vanilla extract
  13. 1/2 cup (120ml) vegetable oil
  14. 3/4 cup (82g) chopped pecans
Cream Cheese Frosting
  1. 1/2 cup (112g) unsalted butter, softened
  2. 8 oz (226g) cream cheese, softened
  3. 3 1/2 cups (412g) powdered sugar
  4. 1/2 tsp vanilla extract
Optional carrots for decoration
  1. 50 g Marzipan (about 1/4 cup)
  2. Orange gel food coloring
  3. Cocoa powder (I used Dutch processed)
  4. 12 small curly parsley stems

To see instructions and complete recipes visit Carrot Cake Cupcakes with Cream Cheese Frosting @ cookingclassy.com



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