I have never made carrot cupcakes before. They are now on my fav list! Yummy!
Cupcakes:
1 1/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
2 eggs
1 1/2 cups (about 5 medium) carrots, finely shredded
1/2 cup unsweetened applesauce
1/2 tsp vanilla extract
Frosting:
4 oz cream cheese, room temperature
2 Tbs unsalted butter, room temperature
1 1/4 cups confectioners sugar, sifted
pecans, chopped (for decoration)
Preheat oven to 350.
Line 12 standard muffin cups.
Whisk together flour, baking soda, salt, cinnamon and nutmeg.
In a stand mixer (or large bowl using hand mixer), beat sugars, oil. and eggs for about 2 minutes. Mix in carrots, applesauce and vanilla extract. Add dry ingredients, mix until just combined. Use a 1/4 cup batter scoop to divide dough evenly between 12 muffin cups. Bake 20-25 minutes. Test with toothpick, it should come out clean when cupcakes are done.
Let cool about 10 minutes. Then remove from muffin tin and cool on rack. Cool completely before frosting.
In stand mixer (or large bowl with stand mixer), whip cream cheese and butter until light and fluffy. Add confectioners sugar, beat until smooth.
Frost cooled cupcakes, top with pecans.
Refrigerate in an airtight container until ready to serve
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