Cream Cheese Buttercream Carrot Cupcakes

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Ingredients

• Carrots
• Neutral oil
• Granulated sugar
• Brown sugar
• All-purpose flour
• Eggs
• Pecans
• Warm spices (cinnamon, allspice, clove)
• Kosher salt
• Baking soda
• Unsalted butter
• Cream of tartar
• Egg whites
• Vanilla paste
• Cream cheese
• Sugar

Instructions

1. Preheat oven to 350°F. Prepare muffin tin with liners.
2. Shred carrots and chop them finely. Chop pecans.
3. Combine dry ingredients: flour, baking soda, salt, and spices.
4. In a stand mixer, mix oil, sugars, and eggs until light and fluffy. Add carrots, vanilla, and dry ingredients. Fold in pecans.
5. Portion batter into muffin tin and bake for about 15 minutes until done.
6. For the buttercream, press cream cheese to remove excess water. Mix cream cheese and butter until smooth.
7. In a double boiler, warm egg whites, sugar, salt, and cream of tartar until sugar dissolves. Whip into a meringue.
8. Gradually mix meringue into the cream cheese-butter mixture until smooth and fluffy. Add vanilla.
9. Frost cooled cupcakes with the cream cheese buttercream using a small offset spatula.
10. Enjoy the light and fluffy cupcakes with the delicious cream cheese buttercream frosting.

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