Carrot Pecan Cupcakes
An original baking recipe designed and shared by a fellow home pastry chef.
Ingredients
- Gold Medal All Purpose Flour - 5⅛ oz
- Clabber Girl Baking Powder - 1/8 oz
- Arm & Hammer Baking Soda - 1/8 oz
- Morton Table Salt - 1/8 oz
- McCormick Ground Cinnamon - 1/8 oz
- Diamond Chopped Pecans - 2¼ oz
- Shredded Carrots - 6⅛ oz
- Egg - 3⅝ oz
- Crisco Vegetable Oil - 3⅞ oz
- Domino Light Brown Sugar - 5¼ oz
- McCormick Pure Vanilla Extract - 1/8 oz
- Land O'Lakes Unsalted Butter - 3 oz
- Philadelphia Original Cream Cheese - 5⅞ oz
- Domino Confectioners Sugar - 12⅜ oz
- McCormick Pure Vanilla Extract - 1/8 oz
Servings
12 cupcakesDirections
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