Classic Carrot Cake Cupcakes with Caramelized Walnuts Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
16 cupcakes
Ingredients
  • ¼ cup + 1 tablespoon butter, softened, divided
  • ¾ cup granulated sugar, divided
  • 1 ½ cup walnuts
  • 1 cup sour cream
  • 2 eggs
  • 3 teaspoons vanilla extract, divided
  • 1 ½ cups all-purpose flour
  • ¾ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ cup grated carrots
  • 10 ounces cream cheese
  • 1 cup powdered sugar
Directions
  1. In a saucepan, add 1 tablespoon of butter and ¼ cup sugar over medium heat.
  2. Once the sugar starts dissolving, add the walnuts and cook for 10-15 minutes until they are caramelized. Stir the walnuts often to prevent the sugar from burning.
  3. Immediately transfer the caramelized walnuts to a piece of parchment paper and spread to cool.
  4. Preheat the oven to 350 F.
  5. Whisk together the sour cream, eggs, and 2 tablespoons of vanilla extract. Set aside.
  6. In another bowl, combine the flour, brown sugar, the rest of the granulated sugar, cinnamon, salt, baking soda, and baking powder.
  7. Add the flour mixture to the sour cream/egg mixture and fold gently until combined.
  8. Chop the walnuts, setting ⅓ aside.
  9. Gently mix the grated carrots and ⅔ of the chopped walnuts into the batter.
  10. Line a cupcake tin with paper liners.
  11. Fill each cupcake cavity using a cookie or ice cream scooper for an even amount of batter. Leave about ½ inch off the rim to allow for rising.
  12. Bake the cupcakes on the middle rack for about 20 minutes or until golden brown.
  13. Remove from the oven and transfer to a cooling rack.
  14. To make the cream cheese frosting, combine the cream cheese, ¼ cup softened butter, powdered sugar, and vanilla extract. Whisk using a hand mixer or stand mixer until smooth, for about 1 minute.
  15. Transfer the frosting to a piping bag.
  16. Once the cupcakes have cooled, cut the tip of the piping bag to about 1 inch in diameter and pipe over the cupcakes. You can also spread the frosting using a spoon or knife.
  17. Sprinkle the remaining ⅓ of the chopped walnuts over the frosting and serve the cupcakes.