Carrot Cake Cupcakes With Dulce De Leche Buttercream

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Joy The Baker


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4 cup peeled and finely grated carrots

3 large eggs, room temperature

2 cup sugar

1 1/2 cup vegetable oil

1/3 cup buttermilk

1 x vanilla bean, split and scraped, pod reserved for another use (or 1 1/2 teaspoons pure vanilla extract)

1/2 cup crushed pineapple, well drained

1 cup walnuts or pecans, toasted and finely chopped

1/2 cup sweetened shredded coconut

3 cup all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1 tsp ground ginger

1/8 tsp ground cloves

1 1/2 cup unsalted butter, softened

3 tbsp heavy cream

1 tsp vanilla

4 cup powdered sugar

pinch of salt

3/4 cup prepared dulce de leche

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