Carrot Cake Cupcakes with Pecan Crumble

Ingredients

• 1.75 cup cake flour
• 0.5 cup granulated sugar
• 0.5 cup light brown sugar (packed)
• 2 eggs (large, room temperature)
• 1.5 cup carrot (freshly grated, about 3 large carrots)
• 0.25 cup buttermilk
• 0.25 cup crushed pineapple
• 0.5 cup vegetable oil
• 2 tsp vanilla extract
• 1 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp ground cinnamon
• 0.25 tsp ground ginger
• 0.25 tsp allspice
• 8 oz cream cheese (softened)
• 0.5 cup unsalted butter (softened)
• 2.5 cup powdered sugar
• 1 tsp vanilla extract
• 0.125 tsp salt
• 0.5 cup pecans (finely chopped)
• 0.5 cup all-purpose flour
• 4 tbsp brown sugar
• 4 tbsp butter (cold)

Steps

1. 1

   Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. 2

   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.

3. 3

   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.

4. 4

   In a separate medium bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.

5. 5

   Fold in the freshly grated carrots and crushed pineapple into the wet ingredients.

6. 6

   Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

7. 7

   Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

8. 8

   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.

9. 9

   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.

10. 10

    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.

11. 11

    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 per serving

• dessert
• cupcakes
• baking
• carrot cake
• spring
• cream cheese frosting
• pecans