Carrot Cake Cupcakes

Photo & Recipe Credit @sherisilver https://sherisilver.com/

Ingredients

For the cupcakes:

16 ounces OliveNation Carrot Cake Mix

1 cup water, divided

1/3 cup + 1 tablespoon vegetable oil

For the praline pecan streusel:

2 tablespoons melted unsalted butter

1 tablespoon brown sugar

1 tablespoon granulated sugar

1/4 teaspoon OliveNation Organic Ground Cinnamon

Pinch of kosher salt

6 tablespoons all purpose flour

1/2 cup OliveNation Praline Pecans, chopped

For the cream cheese frosting:

8 ounce block cream cheese, at room temperature

6 tablespoons unsalted butter, at room temperature

2 1/2 cups confectioner’s sugar

1 teaspoon OliveNation Organic Madagascar Pure Vanilla Extract

Pinch of kosher salt

Method

Make the cupcakes:

Pre-heat the oven to 375 degrees Fahrenheit. Line 12 – 18 muffin tins with paper liners. Place the mix and 1/2 cup of water in a large bowl. Beat on low speed till combined. Add the remaining 1/2 cup of water and the vegetable oil. Increase the speed to medium and beat for 2 minutes. Scoop the batter into your muffin tins, filling each cup about 2/3 full. Bake till a toothpick tests clean, 15 – 20 minutes. Let cool in the tins for 5 minutes on a wire rack, then transfer the cupcakes to the rack to cool completely. Do not turn off the oven.

Make the praline pecan streusel:

Line a baking sheet with parchment paper. To the melted butter add both sugars, the cinnamon and salt – stir to blend. Add the flour and gently stir with a fork until all the flour is absorbed and clumps begin to form. Transfer to your prepared baking sheet and break apart any large clumps. Bake for 6 - 8 minutes, or till golden brown, gently breaking up any large clumps about halfway through. Let cool completely. Add the chopped pecans and combine.

Make the cream cheese frosting:

Beat the cream cheese and butter on low speed till combined. Increase the speed to medium and beat till fluffy. Add the confectioner’s sugar, vanilla and salt and beat on low speed till combined. Increase the speed to high and beat till fluffy. Chill in the fridge for 15 minutes. Transfer the frosting to a large piping or Ziploc bag – snip a 1/2" opening. Pipe the frosting on top of cupcakes. Chill for 10 minutes. Using the back of a teaspoon, press gently into the center of the frosting, then rotate slightly, creating a “well”. Clean the spoon each time for the neatest results. Carefully spoon the streusel into each well. Keep chilled till ready to serve.