Caramel Pecan Carrot Cupcakes

The sweet caramel, crunchy pecans, and moist carrot cake in these Caramel Pecan Carrot Cupcakes make them a treat. They are a great treat any time of the year, and the caramel drizzle on top makes them even tastier.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups grated carrots
• 1/2 cup chopped pecans
• 1/4 cup caramel sauce
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350F 175C and line a cupcake tin with paper liners

In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices cinnamon, nutmeg, cloves, ginger

In another bowl, beat together the sugar, vegetable oil, and eggs until well combined

Slowly add the dry ingredient mixture to the wet ingredients, mixing until just combined

Stir in the grated carrots, chopped pecans, caramel sauce, buttermilk, and vanilla extract

Scoop the cupcake batter into the lined cupcake tin, filling each liner about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Once cooled, you can optionally drizzle more caramel sauce on top and garnish with pecans for extra flavor and decoration

Serve and enjoy your delicious Caramel Pecan Carrot Cupcakes!