Friday, April 26, 2013

Carrot Cupcakes

For the Cupcakes:
1 cup pecans
1 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 cup brown sugar
1/2 cup canola oil
1 large egg
3/4 pound carrots, grated (about 2 cups)

For the Frosting: 
8 ounces cream cheese
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon vanilla extract
1 1/2 cups confectioners' sugar

To Make the Cupcakes:
- Heat over to 350. Spread the pecans on a baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes.
- Line a standard 12-cup muffin tin with paper liners.
- Divide the batter among the muffin cups and bake 20 to 25 minutes. 

To Make the Frosting:
- Refrigerate the frosting until slightly stiffened, 20 to 30 minutes. 
- Frost cupcakes, dividing the frosting evenly, and top with the remaining 1/2 cup of pecans. 

**Thanks Dawn Perry and Real Simple for this wonderful recipe. 

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