Sweet, full of flavor, and topped with the creamiest of cream cheese icings, these carrot cake cupcakes are amazing little treats that usher in all things fall with every bite.
Preheat oven to 350 degrees F. Line two cupcake pans with cupcake liners.
Spread pecans on baking sheet and toast for about 6 minutes or until they become aromatic. Remove from oven and roughly chop into pieces.
In a medium bowl, whisk together dry ingredients: flour, baking powder, soda, salt, and spices.
In a bowl attached to a stand mixer (or with a hand mixer), cream together sugar, molasses, oil, and eggs until well blended, about 2 minutes. With mixer on low speed, add dry ingredients until just combined. Stir in carrots and pecans.
With a large scoop, divide batter evenly among paper lined pan, filling till about 2/3 full. Bake for 20 minutes or until a toothpick inserted in middle comes out clean. Transfer pans to cooling rack and allow to cool completely.
Icing
In a bowl attached to a stand mixer, cream together the butter, cream cheese, vanilla extract and confectioners’ sugar until light and fluffy, about 3-4 minutes. I used a piping bag and tip to frost my cupcakes but feel free to simply spread on with spatula. Add additional pecan pieces to tops of cupcakes. Store in airtight container.
