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Caramel Carrot Cupcakes

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  • Prep 45 min
  • Total 2 hr 45 min
  • Servings 32
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Who doesn't love carrot cake? This twist on the traditional recipe includes a decadent caramel frosting for an added sweet factor.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

Cupcakes

  • 2 1/3 cups Gold Medal™ flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2/3 cup milk
  • 3 cups shredded carrots (about 4 medium)
  • 1 cup raisins
  • 1 can (8 oz) crushed pineapple, well drained

Caramel Frosting

  • 1 cup butter
  • 2 cups packed brown sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla
  • 5 cups powdered sugar
  • Pecan halves or chopped nuts, if desired
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In medium bowl, mix flour, baking powder, baking soda, salt and cinnamon. In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, 1 at time, beating well after each addition. Beat in 1 teaspoon vanilla.
  • 3
    On low speed, alternately add flour mixture, about 1/3 at a time, and 2/3 cup milk, about 1/2 at a time, beating just until blended. Stir in carrots, raisins and pineapple.
  • 4
    Divide batter evenly among muffin cups, filling each with about 2/3 full. (Cover and refrigerate remaining batter until ready to bake. Cool pan before reusing.)
  • 5
    Bake 20 to 25 minutes or until golden and toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks to cool.
  • 6
    Meanwhile, in 2-quart saucepan, melt 1 cup butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Stir in 1/2 cup milk. Return to boiling; remove from heat. Stir in 2 teaspoons vanilla. Cool to lukewarm, about 30 minutes. Gradually stir in powdered sugar with whisk. Frost each cupcake with about 2 tablespoons frosting. Garnish with nuts.

Tips from the Betty Crocker Kitchens

  • tip 1
    Prepare as directed above except—place mini paper baking cup in each of 24 mini muffin cups. Divide batter evenly among cups, filling each about 2/3 full. (Cover and refrigerate remaining batter until ready to bake. Cool pan before reusing.) Bake 17 to 20 minutes or until golden and toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks to cool. Frost. 96 mini cupcakes.
  • tip 2
    Garnish these caramel-topped delights with a toasted walnut half.

Nutrition

Nutrition Facts

Serving Size: 1 Cupcake
Calories from Fat
110
Trans Fat
0g
% Daily Value*:
Vitamin A
40%
40%
Exchanges:
Free
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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