CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

INGREDIENTS

For the cake

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 1/4 cups vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 2 1/2 cups peeled and grated carrots
• 1 cup crushed pineapple

For the cream cheese frosting

• 8 ounces cream cheese, room temperature
• 1/2 cup butter, room temperature
• 2 cups powdered sugar
• 2 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract
• 24 pecan halves

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line 24 muffin wells with paper liners. 
2. Add the flour, baking soda, cinnamon, and salt to a small bowl and stir to combine.
3. Add the oil, granulated sugar, brown sugar, and vanilla to a mixing bowl and beat well to combine. 
4. Beat in the eggs, one at a time, stirring well after each addition.
5. Stir in the flour mixture until just combined. 
6. Add the grated carrots and pineapple to the mixing bowl and stir to incorporate. 
7. Spoon batter into paper liners 2/3 of the way full. 
8. Bake for 15 minutes or until tester comes out clean.
9. Cool 30 minutes.
10. To prepare the frosting, beat together the cream cheese and butter until light and fluffy. Beat in the powdered sugar, heavy cream, and vanilla until well combined.
11. Pipe, spread, or scoop the frosting onto the cooled cupcakes and top with a pecan.