Carrot Cake Cupcakes with Cream Cheese Frosting

Name: Carrot Cake Cupcakes with Cream Cheese Frosting
Yield: 12
Ingredients: 1 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1 tsp ground cinnamon; 1/8 tsp ground nutmeg; 1 1/2 cups very finely shredded carrots (from about 4 medium carrots)*; 2/3 cup granulated sugar; 1/3 cup packed light-brown sugar; 2 large eggs; 1/4 cup unsweetened applesauce; 1 tsp vanilla extract; 1/2 cup vegetable oil; 2/3 cup chopped pecans; 1/2 cup butter, softened (I like to use 1/4 cup unsalted, 1/4 cup salted); 6 oz cream cheese, softened; 3 1/4 cups powdered sugar; 1/2 tsp vanilla extract

Carrot Cake Cupcakes with Cream Cheese Frosting was pinched from <a href="http://www.cookingclassy.com/2014/01/carrot-cake-cupcakes-cream-cheese-frosting/" target="_blank">www.cookingclassy.com.</a>

INGREDIENTS

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1 1/4 cups all-purpose flour

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1/2 tsp baking soda

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1/2 tsp baking powder

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1/4 tsp salt

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1 tsp ground cinnamon

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1/8 tsp ground nutmeg

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1 1/2 cups very finely shredded carrots (from about 4 medium carrots)*

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2/3 cup granulated sugar

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1/3 cup packed light-brown sugar

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2 large eggs

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1/4 cup unsweetened applesauce

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1 tsp vanilla extract

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1/2 cup vegetable oil

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2/3 cup chopped pecans

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1/2 cup butter, softened (I like to use 1/4 cup unsalted, 1/4 cup salted)

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6 oz cream cheese, softened

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3 1/4 cups powdered sugar

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1/2 tsp vanilla extract

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