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Caramel Carrot Cupcakes

Betty Crocker Kitchens
Updated Sep 20, 2016
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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.

Caramel Carrot Cupcakes

  • Prep Time 45 min
  • Total 2 hr 45 min
  • Servings 32
  • Ingredients 19
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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

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.)
  • Step 
    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.
  • Step 
    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.

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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