thepioneerwoman5.0
Carrot Cake Cupcakes
Ree Drummond's carrot cake cupcakes are soft, moist, tender, and full of delicious spices. Top them with cream cheese frosting and a sprinkle of pecans.
👥 18 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 45 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●baking sheet
📝 Preparation Steps
1
For the cupcakes: Preheat the oven to 350°F. Line 2 (12-cup) muffin pans with 18 cupcake liners.
2
In a large bowl, whisk together the granulated sugar, vegetable oil, sour cream, and eggs. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the flour mixture to the egg mixture and stir until just combined. Fold in the carrots until just combined.
large eggs, at room temperature3
3
Divide the batter evenly among the prepared muffin cups, filling each about 3/4-way full.
4
Bake the cupcakes until golden brown and a toothpick inserted in the center comes out clean, 20 to ⏱️ 22 minutes, rotating the pans once after ⏱️ 18 minutes. Allow the cupcakes to cool ⏱️ 5 minutes in the pans before transferring them to a wire rack to cool completely, about ⏱️ 30 minutes.
5
Reduce the oven temperature to 325°F. Place the pecans on a baking sheet and bake until fragrant and lightly browned, 7 to ⏱️ 9 minutes. Allow to cool completely before coarsely chopping.
6
For the frosting: In a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until smooth, 2 to ⏱️ 3 minutes. With the mixer on low speed, gradually add the powdered sugar and vanilla. Increase the speed to medium and beat until fluffy, 2 to ⏱️ 3 minutes.
cream cheese, at room temperature1 (8-ounce) package
7
Spread or pipe the frosting on the cupcakes and sprinkle the pecans on top.
Nutrition Facts
calories
8410 Calories
fat Content
414 g
fiber Content
21 g
sugar Content
913 g
sodium Content
4610 mg
protein Content
69 g
trans Fat Content
9 g
cholesterol Content
1099 mg
carbohydrate Content
1123 g
saturated Fat Content
135 g
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