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Carrot Cake Cupcakes with Cream Cheese Frosting

Rating

​Classic Carrot Cake… lightly spiced, perfectly moist, topped with homemade cream cheese frosting, transformed into cupcakes and topped with a Loveless Cafe Spiced Pecan. A dream come true!

Servings: 32 cupcakes

Ingredients

Directions

  1. Preheat oven to 350°F. Line cupcake pan with paper liners; set aside.
  2. In a medium bowl, sift together flour,​ cinnamon, nutmeg, ginger, baking soda, baking powder, and salt; set aside.
  3. In a medium bowl, use an electric mixer to cream together oil, granulated sugar, and brown sugar.
  4. Beat in eggs one at a time, scraping sides of bowl. Beat in vanilla.
  5. Add sifted flour mixture in batches, blending well. Scrape sides of bowl at least two times.
  6. Turn mixer to low speed and slowly add carrots, pecans, and craisins. Blend until incorporated well.
  7. Scoop into prepared cupcake liners, each about three-quarters full.
  8. Place in preheated oven for about 20 minutes or until toothpick comes out clean.
  9. Cool for 10 minutes before removing from pans and placing on a wire rack to cool completely.

Cream Cheese Frosting

Ingredients

Directions

  1. ​On medium speed, mix cream cheese and butter together until soft and smooth. Scrape sides of bowl to be sure all ingredients are incorporated well.
  2. On low speed, slowly add sifted confectioners sugar in batches, scraping sides of bowl.
  3. Add vanilla and beat until frosting is light and fluffy, about 3 to 5 minutes.
  4. Garnish with a Loveless Cafe Spiced Pecan.

Baking tip: Do not use reduced fat or non-fat cream cheese.