Caramel Pecan Carrot Cupcakes

Caramel Pecan Carrot Cupcakes 1





15 (min)


16 (min)


31 (min)


side dish



  • 1 teaspoon baking soda
  • 1 stick (1/2 cup) butter, softened
  • ¼ cup caramel topping
  • 1 cup finely shredded carrots
  • 1½ teaspoon cinnamon
  • 1 (8 ounce) package cream cheese, softened
  • 2 eggs, beaten
  • 1 cup flour
  • 1/3 cup pecans, chopped
  • ½ cup crushed pineapple, well-drained
  • 1¾ cup powdered sugar
  • ½ teaspoon salt
  • 1 cup sugar
  • 2 teaspoons vanilla
  • ¾ cup canola or vegetable oil


  • 1Preheat oven to 350 degrees F and line muffin tin with paper cupcake liners.In a large bowl, mix sugar, flour, baking soda, salt, and cinnamon. Make a well and add oil, eggs, and vanilla and mix well. Stir in carrots, pineapple, raisins, and nuts until combined.Fill cupcake liners full with batter.
  • 2Bake for 15-16 minutes until toothpick comes out clean.
  • 3Let cupcakes cool completely before frosting.With an electric mixer (hand or standing), cream butter, sugar, vanilla, and salt together starting at a slow speed (takes about 2 minutes to come together). Continue to cream for a couple minutes until light and fluffy.
  • 4Add cream cheese 2 ounces at a time and beat 2 more minutes (scrape down as needed).
  • 5Place frosting tip (2D or 1M) in a piping bag and fill with frosting. Pipe frosting onto cupcakes starting at the outside of the cupcake and work you way in as you circle up.Using a spoon, drizzle the caramel over the tops of the frosted cupcakes. Sprinkle with chopped nuts.