Carrot cake cupcakes 🧁🥕✨ what’s spring without some variation of carrot cake? Full recipe below! Ingredients - 1 3/4 cups cake flour (210g) - 1/2 cup granulated sugar (105g) - 1/2 cup light brown sugar, packed (110g) - 2 large eggs, room temperature - 1 1/2 cups carrot, freshly grated (3 large carrots) - 1/4 cup butter milk (60ml) - 1/4 cup crushed pineapple (55g) - 1/2 cup vegetable oil (125ml) - 2 tsp vanilla extract - 1 tsp baking powder - 1/2 tsp baking soda - 1 tsp ground cinnamon - 1/4 tsp ground ginger - 1/4 tsp all spice Cream cheese icing - 8 oz cream cheese, softened (226g) - 1/2 cup unsalted butter, softened (113g) - 2 1/2 cups powdered sugar (300g) - 1 tsp vanilla extract - 1/8 tsp salt Pecan crumble - 1/2 cup finely chopped pecans (52g) - 1/2 cup all-purpose flour (66g) - 4 tbsp brown sugar (60g) - 4 tbsp cold butter (56g) Instructions Carrot Cake Cupcakes: - Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners. - In a medium bowl, whisk together the flour, baking powder, baking soda, allspice, ginger, cinnamon, and salt. Set aside. - In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, and brown sugar mix until well combined. - Add crushed pineapple, buttermilk, and vanilla extract. Mix together until combined. - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. - Stir in the grated carrots. Mix until everything is evenly distributed. - Divide the batter evenly between the 12 cupcake liners, filling each about 2/3 of the way full. - Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out with a few crumbs. - Reduce oven to 320F (160C) - Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Pecan Crumble - In a food processor pulse the pecans with the flour, brown sugar, and salt until finely chopped and combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. - Spread the crumble mixture onto a parchment-lined baking sheet. Bake at 320°F (160°C) for 20-22 minutes, stirring halfway through, until the crumble is golden brown and fragrant. Remove from the oven and let it cool. Cream Cheese Frosting: - In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. - Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition. Add vanilla extract and a pinch of salt, and continue beating until smooth and fluffy. • • • #baking #springbakes #easterrecipes #carrotcake #bakingrecipe #cupcakes #recipes #baketok - @thesapor