Carrot Cake Cupcakes with Pecan Crumble
The Sapor cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Blak Rabbit on SeeMeCook
Moist and flavorful carrot cake cupcakes featuring crushed pineapple and buttermilk, topped with a rich cream cheese icing and a buttery pecan crumble.
- Time
- 45 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, tree nuts, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Cupcakes
- 100 g
- 165 g
- 60 g
- 115 g
- 8 g
- 5 g
- 3 g
- 3 g
- 1 g
- 1 g
Cream cheese icing
- 4 g
- 1 g
Pecan crumble
Weights are estimates. Together, the ingredients weigh about 1.81 kg before cooking, which is about 150 g per serving.
Steps
Preheat your oven to 350°F (180 °C) (175°C (350 °F)) and line a 12-cup muffin tin with cupcake liners.
Prepare the pecan crumble: In a small bowl, combine finely chopped pecans, all-purpose flour, and brown sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.
In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, cinnamon, ginger, and allspice until well combined.
In a separate medium bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
Fold in the freshly grated carrots and crushed pineapple into the wet ingredients.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
Prepare the cream cheese icing: In a stand mixer or with a hand mixer, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, vanilla extract, and salt, beating on low speed until incorporated, then increase to medium-high and beat until light and fluffy.
Once the cupcakes are completely cool, frost them with the cream cheese icing and top with the prepared pecan crumble.
Notes
Ensure the eggs, buttermilk, cream cheese, and butter for the icing are at room temperature for the best texture. The pecan crumble can be lightly toasted in the oven for a few minutes if desired before topping the cupcakes.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 574
- Protein
- 5 g
- Carbs
- 69 g
- Fat
- 31 g
- Fiber
- 2 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
