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Salty & Sweet Carrot Cake Cupcake

April 21, 2019

What is Easter Dinner without Carrot Cake?

Carrot Cake has been a staple dessert for our family since we got married.  Scott and I spent our first few years of marriage hosting Easter dinner for siblings – and you better believe that Carrot Cake was always served for dessert.

This year I decided it was time to add a little twist to the cake, so I made it a Carrot Cupcake and added a little Salty & Sweet mixture to it as well.  Now, everyone gets their very own cake! Huge win, right?

Salty & Sweet Carrot Cake Cupcake
Prep Time
20 mins
Cook Time
20 mins
Decorating
5 mins
Total Time
40 mins
 

This is a twist of your traditional Carrot Cake with Cream Cheese Frosting - with a little caramel, pecans and pretzels thrown in the mix.  

Course: Dessert
Keyword: Cupcakes
Servings: 24 cupcakes
Calories: 488 kcal
Author: Rowdy Gowdys
Ingredients
Carrot Cake Cupcake (From Better Homes & Gardens)
  • 4 eggs beaten
  • 2 cups flour
  • 2 cups sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 3 cups carrots finely shredded
  • 3/4 cup vegetable oil
Cream Cheese Frosting (From Better Homes & Gardens)
  • 8 oz cream cheese
  • 1/2 cup butter
  • 6 cups powdered sugar
Pretzel Crunch
  • 2 cups pretzel sticks
  • 1 cup pecans
  • 1/4 cup caramel
Caramel
  • 3 tbsp butter
  • 1/2 cup brown sugar
  • 1/3 cup corn syrup
  • 1/2 can sweet condensed milk
Instructions
Carrot Cake Cupcake
  1. In a large mixing bowl combine eggs, carrots, and oil.

  2. In a separate bowl stir together flour, sugar, baking powder, cinnamon, and baking soda.

  3. Combine the wet and dry ingredients together until everything is evenly mixed.  

  4. Pour batter into cupcake liners and bake at 350 for 20 minutes.  

Cream Cheese Frosting
  1. Beat cream cheese, butter, and vanilla in stand up mixer until light and fluffy.  Gradually add 2 cups of powdered sugar at a time until you have added the 6 cups or until the frosting is the consistency you like.  

Pretzel Crunch
  1. Measure the pretzels before crushing them.  To crush, I use a gallon size bag then use a rolling pin over the bag.  

  2. Chop the pecans to be as small or large as you would like. 

  3. Pour the caramel over top and stir together until everything is combined and small clusters start to form.  

Caramel
  1. Mix everything together in a sauce pan and continue stirring until boiling.  

To Assemble the Cupcakes
  1. Spoon caramel on top of the cupcake and let is sit for several minutes to set up before adding the frosting. 

  2. Frost the cupcakes and add a spoonful of the pretzel crunch. 

  3. Finish off by drizzling some of the caramel on top of each cupcake.  

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