Carrot Cake Cupcakes with Candied Pecan Topping
These moist, spiced carrot cake cupcakes are topped with a creamy cream cheese frosting and crunchy candied pecans, making them a perfect dessert for any celebration. The combination of warm spices and sweet, nutty topping creates a truly special treat.
Ingredients
Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground ginger
- 0.5 tsp salt
- 3 large eggs room temperature
- 0.75 cup granulated sugar
- 0.5 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups finely grated carrots
- 0.5 cup chopped pecans
- 8 oz cream cheese softened, for frosting
- 0.5 cup unsalted butter softened, for frosting
- 3 cups powdered sugar sifted, for frosting
- 1 tsp vanilla extract for frosting
- 0.5 cup pecan halves for candied topping
- 2 tbsp granulated sugar for candied topping
- 1 tbsp unsalted butter for candied topping
Notes
Storage: Store cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture. Make-Ahead: Bake cupcakes up to 1 day in advance; frost and top just before serving. Candied pecans can be made 3 days ahead and stored at room temperature. Variations: Add 1/2 cup raisins or shredded coconut to the batter for extra texture. For a dairy-free version, use vegan cream cheese and butter substitutes. Serving Suggestion: Pair with a hot cup of coffee or tea for a delightful afternoon treat.