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Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 -14 Cupcakes

Ingredients
  

  • ¾ Cup Vegetable Oil
  • 1 Tbsp. of Melted Butter
  • 1 Tbsp. of Honey
  • ½ Cup of White Sugar
  • ½ Cup of Light Brown Sugar
  • 3 Large Eggs
  • 2 Tsp. of Vanilla Extract
  • 1.5 Cups of All-Purpose Flour
  • 1 Tsp. Baking Soda
  • ½ Tsp. of Baking Powder
  • ½ Tsp. of Salt
  • 2 Tsp. Cinnamon
  • ½ Tsp. of Nutmeg
  • 2 Cups of Finely Shredded Carrots
  • 1/3 Cup of Finely Chopped Pecans
  • 8 oz. Cream Cheese softened
  • ½ Stick of Butter softened
  • 2 Tsp. of Vanilla Extract
  • ¾ Tsp. of Cinnamon
  • ¼ Tsp. of Salt
  • 2.5 Cups of Powdered Sugar

Instructions
 

  • Preheat oven to 350 degrees and prepare a muffin tin with paper liners.
  • In a large bowl, whisk together oil, melted butter, honey, white sugar and brown sugar. Add in eggs and vanilla, and continue to whisk together until smooth.
  • Combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  • Add the dry mixture to the wet ingredients and mix until fully combined.
  • Fold in the shredded carrots and pecans (use a food processor for small, uniform pieces).
  • Drop the batter into the lined muffin tins, filling each one about ¾ of the way full.
  • Bake at 350 degrees for 25 minutes; remove the oven and cool completely on a wire rack.
  • While the cupcakes are cooking and cooling, prepare the frosting. Combine the softened cream cheese and butter with vanilla extract, cinnamon, salt, and powdered sugar in a bowl. Use an electric mixture to beat the ingredients together until smooth.
  • Ice the cooled cupcakes with the cream cheese frosting and decorate with sprinkles.