The CUTEST Carrot Cake Cupcakes 🥕 Recipe below - ib: @nahlahrsl Makes 12 🧁 Ingredients Cupcakes 3/4 cup (125g) shredded carrots 1/2 cup (50g) pecans or any nuts, chopped 2 large eggs, room temp 1/2 cup (100g) brown sugar 1/4 cup (60ml) neutral oil 1/4 cup (60g) sour cream, room temp * 1/4 cup (50g) pineapple, mashed ** 1 1/4 cups (150g) all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp ground cinnamon Sour cream substitutions: plain yogurt, Greek yogurt, or buttermilk Pineapple substitution: applesauce Crumble 1/2 cup (60g) walnuts 1/2 cup (60g) all-purpose flour 3 tbsp (36g) brown sugar 4 tbsp (56g) cold unsalted butter, cubed 1/2 tsp salt Frosting 8oz (226g) cream cheese, softened 1/4 cup (50g) powdered sugar 1 tsp vanilla extract 1 1/2 cups (360ml) heavy whipping cream Decorations: Orange & green food coloring, or Rosemary sprigs Instructions 1. Peel and shred carrots in a food processor. Roughly chop pecans. Preheat oven to 350°F (175°C). 2. In a large mixing bowl, combine eggs, brown sugar, oil, sour cream, pineapple, and whisk until well combined. Don’t worry if you see lumps of pineapple. 3. In another mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and give a quick mix. 4. Add half the dry ingredients into the wet ingredients, and whisk gently. Add in the carrots, then the remaining dry ingredients. Switch to a rubber spatula and stir only until no more flour is visible. Fold in the pecans. 5. Fill 12 cupcake liners 3/4 full. I used a standard ice cream scooper, roughly one leveled scoop. 6. Bake for 18-20 mins until toothpick poked in center comes out clean. Allow to cool completely. Reduce oven to 320°F (162°C). 7. To make the walnut crumble, combine walnuts, flour, brown sugar, and salt and pulse in a food processor. Add cubed butter and pulse ONLY until consistency feels like slightly damp loose sand. Do not over-mix. Spread crumble onto baking sheet. Bake for 20 mins or until golden, stirring halfway. Allow to cool completely. 8. To make the frosting, combine soft cream cheese, powdered sugar, vanilla, and salt until well combined using a hand or stand mixer. Pour in the heavy cream and mix until stiff peaks. 9. Using an ice cream scooper or spoon, dollop frosting onto each cooled cupcake. Using an offset spatula or spoon, swirl the middle of each cupcake to create a somewhat flat crater. 10. Scoop the cooled crumble all around the sides of the frosting. Using any leftover frosting, mix in streaks of orange food coloring and add to a small piping bag. Draw carrot and add rosemary sprigs for the stem/leaves, or alternatively, you can color leftover frosting green to draw them. Chill cupcakes in fridge until ready to enjoy 😊 #cupcakes #carrotcake