Salty & Sweet Carrot Cake Cupcake
This is a twist of your traditional Carrot Cake with Cream Cheese Frosting - with a little caramel, pecans and pretzels thrown in the mix.
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
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In a large mixing bowl combine eggs, carrots, and oil.
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In a separate bowl stir together flour, sugar, baking powder, cinnamon, and baking soda.
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Combine the wet and dry ingredients together until everything is evenly mixed.
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Pour batter into cupcake liners and bake at 350 for 20 minutes.
Cream Cheese Frosting
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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
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Measure the pretzels before crushing them. To crush, I use a gallon size bag then use a rolling pin over the bag.
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Chop the pecans to be as small or large as you would like.
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Pour the caramel over top and stir together until everything is combined and small clusters start to form.
Caramel
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Mix everything together in a sauce pan and continue stirring until boiling.
To Assemble the Cupcakes
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Spoon caramel on top of the cupcake and let is sit for several minutes to set up before adding the frosting.
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Frost the cupcakes and add a spoonful of the pretzel crunch.
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Finish off by drizzling some of the caramel on top of each cupcake.