Frosted w/ homemade cream cheese frosting and garnished with my pecan pie filling bars
Ingredients
-Cupcakes-
2 cups sugar
2 cups gluten-free all-purpose flour
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
1½ cups olive oil
4 eggs
1 tsp vanilla extract
¼ tsp lemon juice
1 cup pecans, chopped
2¼ cups shredded carrots
-Cream Cheese Frosting-
1 cup butter, softened
2 packages cream cheese (8 oz each), softened
4–5 cups powdered sugar
1 tsp vanilla extract
-Pecan Pie Filling Bars-
½ cup melted coconut oil
¼ cup maple syrup
⅔ cup coconut sugar
1 tsp vanilla extract
1 Tbsp oat milk
1 cup pecans
Directions
-Cupcakes-
1. Preheat oven to 350°F.
2. In a large bowl, mix all dry ingredients: sugar, flour, baking soda, salt, and cinnamon.
3. Add olive oil, eggs, vanilla, and lemon juice. Mix until combined.
4. Fold in chopped pecans and shredded carrots.
5. Line a muffin pan and fill each cup about ¼ full with batter.
6. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
-Cream Cheese Frosting-
1. Make sure butter and cream cheese are softened.
2. Beat all ingredients together until smooth.
3. Frost cooled cupcakes.
-Pecan Pie Filling Bars-
1. In a saucepan, heat all ingredients except pecans, stirring constantly.
2. Once it reaches a boil, add pecans and stir for about 5 minutes.
3. Line and spray a small baking pan.
4. Pour the mixture into the pan and freeze for about 45 minutes.
5. Cut into small pieces and garnish on top of frosted cupcakes.