CARAMEL PECAN CARROT CUPCAKES

INGREDIENTS:

For the Cake:

1 cup sugar

1 cup flour

1 teaspoon baking soda

½ teaspoon salt

1½ teaspoon cinnamon

⅔ cup canola or vegetable oil

2 eggs, beaten

1 teaspoon vanilla

1 cup finely shredded carrots

½ cup crushed pineapple, well-drained

½ cup raisins (optional)

½ cup pecans or walnuts, chopped (optional)

For the Frosting:

1 stick (1/2 cup) butter, softened

1¾ cup powdered sugar

2 teaspoons vanilla

⅛ teaspoon salt

1 (8 ounce) package cream cheese, softened

¼ cup caramel topping

⅓ cup pecans, chopped

INSTRUCTIONS:

For the Cake

Preheat 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 ¾ full with batter.

Bake for 15-16 minutes until toothpick comes out clean.

Let cupcakes cool completely before frosting.

For the 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. Add cream cheese 2 ounces at a time and beat 2 more minutes (scrape down as needed).

Place 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.

NOTES

***The frosting is made with less sugar due to the sweet caramel you drizzle on top. You can add more powdered sugar if you want the frosting more stable.