Carrot Cake Cupcakes with Cream Cheese Frosting

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 1/2 cups finely shredded carrots
• 2/3 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 2 large eggs
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1/2 cup vegetable oil
• 3/4 cup chopped pecans
• 1/2 cup unsalted butter, nearly at room temperature
• 8 oz cream cheese, nearly at room temperature
• 3 1/2 cups powdered sugar
• 1/2 tsp vanilla extract
• 50 g Marzipan
• Orange gel food coloring
• Cocoa powder
• 12 small curly parsley stems

Directions

1. For the cupcakes: Heat the oven to 350 degrees. In a mixing bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined, then put it aside. In a separate large mixing bowl, whisk the granulated sugar with the brown sugar. Add the eggs, then beat with an electric hand mixer on low speed for 30 seconds, just until the mixture looks a bit lighter. Beat in the applesauce and vanilla extract. While the mixer is still on low speed, drizzle in the vegetable oil and mix until incorporated, then continue mixing for 20 seconds more. Add half of the dry mixture to the batter and mix it in. Add the shredded carrots to the bowl with the remaining flour mixture, tossing to coat them; they may bunch up a little, and that is fine. Add the carrot mixture to the batter and mix until everything is evenly distributed. Divide the batter among paper-lined muffin cups, filling each one about 3/4 full. Bake until a toothpick poked into the middle of a cupcake comes out clean, about 19 – 21 minutes. Let the cupcakes cool in the muffin tin for several minutes, then move them to a wire rack to cool completely.
2. For the frosting: With an electric mixer, beat the butter and cream cheese on medium-high speed until the mixture is smooth and airy. Add the vanilla extract and mix it in. Turn the mixer to low speed and gradually add the powdered sugar, beating until the frosting is smooth and fully combined. Frost the cooled cupcakes with the cream cheese frosting, then right away roll the frosted edges in the chopped pecans.
3. For the optional carrot decoration: Color the marzipan with orange gel food coloring, kneading until the shade is even. Pinch off small portions at a time, using 4g for each carrot, then shape each piece into a tapered log. Dip a toothpick lightly into cocoa powder, tap off the extra, and gently roll each carrot over the toothpick in random spots while turning it slightly to create shallow ridges. Make a small hole in the top of each carrot and tuck in the parsley. Press the carrots gently into the frosting on top of the cupcakes. Store the cupcakes in an airtight container in the refrigerator. Before serving, let them sit at room temperature until they are no longer cold.