Carrot Cupcakes

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. Stir in the chopped pecans and set the mixture aside.
4. In another large bowl, beat the granulated sugar, brown sugar, oil, and applesauce until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
9. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
10. Gradually add the powdered sugar and vanilla extract, beating until well combined and fluffy.
11. If desired, separate a portion of the frosting into two bowls. Add a few drops of orange food coloring to one bowl and green food coloring to the other. Mix well.
12. Spread or pipe the frosting onto the cooled cupcakes. Garnish with pecans.
13. Use the orange and green-colored frosting to add decorative touches to the cupcakes.