Carrot Cake Cupcakes with Cream Cheese Frosting

For the cake:

• 2 cups cake flour

• 2 teaspoons baking soda

• ½ teaspoon salt

• 1½ teaspoons cinnamon

• ¼ teaspoon nutmeg

• 1 cup packed light brown sugar

• ½ cup vegetable oil

• 1 cup whole milk

• 1 teaspoon vanilla extract

• 3 large eggs

• 2 cups shredded carrots

• 1 cup pecans, roughly chopped

For the frosting:

• 8 ounces cream cheese, softened

• ½ cup unsalted butter, softened

• 3 cups powdered sugar

• 1 teaspoon vanilla extract

• Green gel food coloring

• Orange gel food coloring

• ½ cup pecans, finely chopped

1. Preheat oven to 350℉. Line two 12-count standard muffin pans with cupcake liners and set aside.

2. Make the cupcakes: In a large bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and sugar. Whisk until well-combined.Add oil, milk, vanilla, and eggs. Whisk until smooth and no clumps remain. Stir in carrots and pecans.

3. Scoop the batter into the cupcake liners, filling each one ¾ of the way full.

4. Bake the cupcakes in the oven for 15-18 minutes, or until a cake tester inserted into the center comes out clean.

5. Allow the cupcakes to cool in the pan for 5 minutes, then remove and cool completely on a wire rack. 

6. Make the frosting: Add cream cheese and butter to a medium mixing bowl. Use an electric hand mixer on medium-high speed to whip until light and fluffy. Add powdered sugar and vanilla. Mix until smooth and fully combined. 

7. Add two tablespoons of frosting to a small bowl. Add a few drops of the green gel food coloring and mix well. To a second small bowl, add 3 tablespoons of frosting and a few drops of orange gel food coloring. Mix well.

8. Decorate the cupcakes: Evenly spoon the white frosting over each cupcake. Use a knife or an offset spatula to smooth the frosting over each.

9. Pour the finely chopped pecans onto a plate. Carefully roll the edge of each frosted cupcake in the chopped nuts to create a border.

10. Transfer the green frosting to a piping bag fitted with a small leaf-tip. Transfer the orange frosting to a piping bag fitted with a small round tip. Use the orange frosting to pipe small carrot decorations over the top of the cupcakes and use the green frosting to pipe leaves over each carrot.

11. Chill the cupcakes in the fridge for 15 minutes for the frosting to set. Enjoy!