Carrot Cake Cupcakes

Ingredients

FOR THE CUPCAKES

• 2 c. all-purpose flour 
• 1 tsp. kosher salt
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. grated nutmeg 
• 1 c. (2 sticks) butter, softened 
• 3/4 c. granulated sugar 
• 1/4 c. packed brown sugar
• 2 large eggs
• 1 1/2 tsp. pure vanilla extract
• 1/2 c. milk
• 1 c. grated carrots (from about 2 medium) 
• 3/4 c. toasted pecans, roughly chopped 

FOR THE FROSTING

• 1 (8-oz.) block cream cheese
• 1/2 c. (1 stick) butter, softened
• 4 c. powdered sugar  
• 1 tsp. pure vanilla extract 
• 1/2 tsp. cinnamon 
• 1/4 tsp. kosher salt

Directions

1. Make cupcakes: Preheat oven to 350° and line two muffin tins with liners. In a large bowl, whisk together flour, salt, baking soda, cinnamon, and nutmeg. 
2. In another large bowl using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla. Add dry ingredients and mix until just combined. Add milk and mix until combined, then fold in carrots and pecans. Fill liners ¾ full with batter and bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool. 
3. Meanwhile, make frosting: In a large bowl, beat cream cheese and butter until no lumps remain. Add powdered sugar and beat until smooth, then add vanilla, cinnamon, and salt. 
4. Transfer frosting to a piping bag fitted with a large round tip and frost cupcakes. Top with toasted pecans.