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Cozy Mini Carrot Cake Cupcakes Recipe with Easy Candied Pecan Topping

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These mini carrot cake cupcakes are moist and tender with warm spices, topped with a crunchy candied pecan topping for a cozy, delightful treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (can swap with almond flour for gluten-free)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup (100g) finely grated carrots (about 2 medium carrots)
  • ½ cup (50g) chopped walnuts or pecans (optional)
  • For the Candied Pecan Topping:
  • ½ cup (60g) pecans, halved or chopped
  • 2 tablespoons (25g) brown sugar, packed
  • 1 tablespoon (15ml) unsalted butter
  • ¼ teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease if using silicone molds.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat eggs with sugar until light and fluffy, about 2 minutes. Add vegetable oil and vanilla extract, mixing well.
  4. Gradually fold dry ingredients into wet mixture until no streaks remain but batter is still light.
  5. Fold in grated carrots and chopped nuts if using.
  6. Spoon batter into muffin cups, filling each about ¾ full (approximately 2 tablespoons or 30ml per mini cupcake).
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Mini cupcakes may take closer to 15 minutes.
  8. While baking, prepare candied pecans: melt butter in a small skillet over medium heat. Add pecans, brown sugar, cinnamon, and salt. Stir constantly for 3-5 minutes until sugar melts and coats pecans. Transfer to parchment paper to cool and separate.
  9. Let cupcakes cool completely on a wire rack before topping with candied pecans.

Notes

Do not overmix batter to keep cupcakes light. Finely grate carrots for tender crumb. Make candied pecans while cupcakes bake to save time but watch closely to prevent burning. Cool cupcakes completely before topping to keep pecans crunchy. For dairy-free, swap butter with plant-based alternative in topping. Nuts can be swapped with walnuts or almonds. For vegan version, use flax eggs and vegan margarine.

Nutrition

Keywords: carrot cake cupcakes, mini cupcakes, candied pecan topping, easy carrot cake, cozy dessert, quick baking, moist cupcakes, nut topping

Find it online: https://pokirecipes.com/cozy-mini-carrot-cake-cupcakes-recipe-with-easy-candied-pecan-topping/