Carrot Cupcakes with Salted Caramel Frosting Recipe

Moist and spicy cupcakes topped with a deliciously gooey caramel icing.

Difficulty

Medium

Prep Time

15 minutes

Cooking Time

20 minutes

Serves

Makes 12 cupcakes

Recipe Ingredients

  • 1 cup all-purpose flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 3/5 (150 ml) sunflower oil
  • 1 cup (250 ml) light brown sugar
  • 1 tsp (5 ml) vanilla extract
  • 2 x large eggs
  • 1.5 cups carrots, grated and peeled
  • 1/2 cup pecans, coarsely chopped

For the Icing

  • 125 g butter
  • 1 can (385g) SPAR condensed milk
  • 1 cup brown sugar
  • 1⁄4 cup (60 ml) milk
  • 2 cups sifted icing sugar
  • 1 tsp (5 ml) vanilla extract

Recipe Method

  1. Preheat the oven to 180C.
  2. Line a 12-hole muffin tin with cupcake papers of your choice.
  3. Sift the flour, salt, cinnamon and bicarbonate of soda together.
  4. Beat the oil, sugar, vanilla and eggs.
  5. Add the two mixtures together and stir through the carrot and pecan nuts. Spoon into the muffin containers.
  6. Bake for 15-20 minutes or until golden and a test pen comes out clean.
  7. For the caramel frosting: Melt butter in a saucepan. Stir in the sugar and milk.
  8. Bring to a boil, stirring occasionally. Simmer until it becomes a slightly darker caramel colour (for 8 minutes). Let it cool.
  9. Gradually add icing sugar and vanilla extract while beating with a spoon until smooth. If it clumps and becomes grainy at this point, add an extra 2 Tbsp cold milk and place back on the heat to melt a little. Beat with an electric beater to remove lumps.
  10. Ice the cupcakes immediately.

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