Carrot Cupcake Recipe

Directions

1. 1

   Make the Cupcakes

   Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.

2. 2

   In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. 3

   In another bowl, beat the eggs, then add the oil and vanilla extract and mix well.

4. 4

   Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the grated carrots.

5. 5

   Divide the batter evenly among the cupcake liners and bake for 20-25 minutes or until a toothpick comes out clean.

6. 6

   Make the Caramel Maple Filling

   In a saucepan, combine brown sugar, butter, heavy cream, maple syrup, and salt.

7. 7

   Cook over medium heat, stirring constantly until the mixture thickens, about 5-7 minutes. Allow to cool.

8. 8

   Make the Cream Cheese Frosting

   In a mixing bowl, beat cream cheese and butter until smooth and creamy.

9. 9

   Gradually add powdered sugar and vanilla extract, mixing until well combined.

10. 10

    Make the Candied Carrots

    In a small saucepan, combine sliced carrots, sugar, and water.

11. 11

    Cook over medium heat until the mixture thickens and the carrots are tender, about 10-15 minutes. Let cool.

12. 12

    Assemble the Cupcakes

    Once cupcakes are cooled, use a knife to cut a small hole in the center of each cupcake.

13. 13

    Fill the hole with the caramel maple filling, and then pipe the cream cheese frosting on top.

14. 14

    Garnish with candied carrots on top of the frosting.