Carrot Pecan Cupcakes Recipe – Easy Cream Cheese Frosting

Last Updated on 2 months by Neha Deshmukh

Carrot Pecan Cupcakes Recipe – Easy Cream Cheese Frosting

Hey everyone! If you’re anything like me, you’re always on the lookout for a cupcake recipe that’s a little bit special, a little bit comforting, and totally delicious. Well, look no further! These Carrot Pecan Cupcakes with a dreamy cream cheese frosting are exactly that. I first made these for a family get-together, and they were gone in minutes – seriously! They’re moist, warmly spiced, and the pecans add the most wonderful crunch. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average carrot cake cupcakes. The combination of warm spices, tender crumb, and that tangy cream cheese frosting is just chef’s kiss. They’re perfect for afternoon tea, a birthday celebration, or just a little something sweet to brighten your day. Plus, they’re surprisingly easy to make – even if you’re not a seasoned baker.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1.25 cup cake wheat flour or all-purpose flour
• 0.25 cup melted butter
• 0.25 cup vegetable oil
• 0.5 cup brown sugar
• 2 large eggs
• 1 tsp vanilla essence
• 1 tsp bicarbonate of soda
• 1 tsp cinnamon
• 1 tsp mixed spice
• 0.125 tsp nutmeg
• 1.5 cups grated carrot
• 0.25 cup chopped pecan nuts
• 0.25 cup buttermilk
• 250 gram cream cheese
• 125 gram butter
• 1.5 cup icing sugar
• 2-3 tsp lemon juice

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Flour Power: I love using whole wheat flour for a slightly nutty flavour and added goodness, but all-purpose flour works perfectly too.
• Buttermilk Magic: Don’t skip the buttermilk! It adds a lovely tenderness to the cupcakes. If you don’t have any, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes.
• Spice It Up: The blend of cinnamon, mixed spice, and nutmeg is what gives these cupcakes their signature warmth. Feel free to adjust the amounts to your liking – I sometimes add a tiny pinch of cloves for extra coziness.
• Pecan Perfection: Pecans add such a lovely texture and flavour. If you can, source good quality pecans. Walnuts make a great substitute if you can’t find pecans, or if you have a nut allergy, you can leave them out altogether!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F) and line a muffin pan with cupcake liners. This is a good time to get everything else prepped too – it makes the whole process so much smoother.
2. Grate your carrots using a fine grater. You want them finely grated so they blend nicely into the batter.
3. In a large bowl, whisk together the flour, bicarbonate of soda, cinnamon, mixed spice, and nutmeg. This ensures everything is evenly distributed.
4. In a separate bowl, combine the melted butter, oil, vanilla essence, eggs, and buttermilk. Whisk until everything is well combined.
5. Add the grated carrots and chopped pecans to the dry ingredients. Give it a good mix.
6. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix – that can make the cupcakes tough.
7. Fill the cupcake liners about halfway.
8. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool completely on a wire rack before frosting. Trust me, you want them completely cool, or the frosting will melt!
10. For the frosting, beat the softened butter and icing sugar together until light and fluffy.
11. Add the cream cheese and lemon juice, and mix until smooth and creamy.
12. Pipe or spread the frosting onto the cooled cupcakes. Get creative with your decorating!

Expert Tips

• Don’t Overmix: I can’t stress this enough! Overmixing develops the gluten in the flour, resulting in tough cupcakes.
• Room Temperature Ingredients: Using room temperature ingredients helps everything blend together more easily and creates a more even texture.
• Cool Completely: Seriously, wait until the cupcakes are completely cool before frosting. It’s worth the wait!

Variations

• Vegan Adaptation: Substitute the butter with vegan butter, the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and the buttermilk with plant-based buttermilk (plant milk + lemon juice). Use vegan cream cheese for the frosting.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking. Make sure it contains xanthan gum for binding.
• Spice Level Adjustment: If you love a stronger spice flavour, increase the cinnamon and nutmeg to 1.5 tsp each. For a milder flavour, reduce them to 0.5 tsp each.
• Festival Adaptations: These are amazing for Easter! Add some pastel-coloured sprinkles or decorate them with mini chocolate eggs. They’re also perfect for Thanksgiving – the warm spices just feel so autumnal. My friend Sarah always makes these for Thanksgiving!

Serving Suggestions

These cupcakes are delicious on their own, but they’re even better with a cup of tea or coffee. They also pair beautifully with a scoop of vanilla ice cream.

Storage Instructions

Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

FAQs

(1) Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day or two in advance and store them in an airtight container. Frost them just before serving for the best results.

(2) What is the best way to grate the carrots for this recipe?

A fine grater is best. You want the carrots to be finely grated so they blend seamlessly into the batter.

(3) Can I substitute the pecans with another nut?

Yes, walnuts are a great substitute for pecans.

(4) My frosting is too soft, what should I do?

Add a little more icing sugar, one tablespoon at a time, until the frosting reaches your desired consistency.

(5) Can I use regular milk instead of buttermilk? If so, what adjustments should I make?

You can! Add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and let it sit for 5-10 minutes before using.

(6) How can I tell if the cupcakes are fully baked?

Insert a toothpick into the center of a cupcake. If it comes out clean, they’re done! If not, bake for a few more minutes and check again.

Enjoy baking (and eating!) these delicious Carrot Pecan Cupcakes! Let me know in the comments how they turn out for you. Happy baking!