Carrot Cupcakes With Honey Cream Cheese Frosting Recipe

Name: Carrot Cupcakes With Honey Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/2 cups Pecan Halves; 1 cup All-purpose Flour; 1/2 teaspoons Baking Soda; 1/2 teaspoons Baking Powder; 1/2 teaspoons Ground Cinnamon; 1/2 teaspoons Ground Ginger; 1/2 teaspoons Kosher Salt; 1 cup Brown Sugar, Packed; 1/2 cups Vegetable Oil; 2 Large Eggs; 1-1/2 cup Grated Carrots (for 1 1/2 Cups You'll Need About 6 Large Carrots); FOR THE HONEY CREAM CHEESE FROSTING:; 2 packages (8 Oz. Size) Cream Cheese, Room Temperature; 1/4 cups Unsalted Butter, Softened; 1/3 cups Liquid Honey; 1-1/2 cup Powdered Sugar (approx.)

Servings: persons

FOR THE CUPCAKES:
1/2 cups Pecan Halves
1 cup All-purpose Flour
1/2 teaspoons Baking Soda
1/2 teaspoons Baking Powder
1/2 teaspoons Ground Cinnamon
1/2 teaspoons Ground Ginger
1/2 teaspoons Kosher Salt
1 cup Brown Sugar, Packed
1/2 cups Vegetable Oil
2 Large Eggs
1-1/2 cup Grated Carrots (for 1 1/2 Cups You'll Need About 6 Large Carrots)
FOR THE HONEY CREAM CHEESE FROSTING:
2 packages (8 Oz. Size) Cream Cheese, Room Temperature
1/4 cups Unsalted Butter, Softened
1/3 cups Liquid Honey
1-1/2 cup Powdered Sugar (approx.)

1
Preheat oven to 350 F. Line a standard size muffin pan with 12 paper liners.
2
Spread the pecans in a single layer on a baking sheet and toast them in the oven until they become fragrant, about 6 minutes. Chop the pecans and set aside.
3
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger and salt.
4
In another medium bowl, beat the brown sugar, oil and eggs until well blended. Add the flour mixture to the egg mixture and beat until just combined. Fold in the carrots and half of the pecans with a rubber spatula.
5
Divide the batter among the muffin cups. Bake until a toothpick inserted in center comes out clean, about 20 minutes.
6
Meanwhile, make the cream cheese frosting. In a medium bowl, beat together the cream cheese, butter and honey until light and fluffy using your hand mixer. Add the powdered sugar and beat until combined. If you notice the powdered sugar isn't stiff enough, add more powdered sugar.
7
When the cupcakes have cooled completely, frost them with the cream cheese icing and sprinkle with the rest of the chopped pecans.
8
Recipe adapted from Honey and Jam.

1476

kcal

Calories

102

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/2 cups Pecan Halves, 1 cup All-purpose Flour, 1/2 teaspoons Baking Soda, and more.

Yes, Carrot Cupcakes With Honey Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cupcakes With Honey Cream Cheese Frosting

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