Preheat oven to 180°C/160°C fan forced. Line 20 holes from two 12-hole (1/3 cup/80mL) muffin pans with paper cases.
In a large bowl, mix sugar, flour, bi carbonate of soda and cinnamon. Make a well and add oil, NESTLE Sweetened Condensed Milk, eggs and vanilla and mix well. Stir in carrots, pineapple and nuts until combined. Divide mixture evenly among prepared cases (we find using an ice cream scoop to divide mixture gives even sized cupcakes). Bake for 20 minutes or until cooked. Cool.
Meanwhile to make cream cheese frosting; using an electric mixer; beat butter, sugar and vanilla; for two minutes or until light and creamy. Add cream cheese and beat for a further 2 minutes. Place mixture into a piping bag fitted with a large star nozzle. Pipe over cooled cupcakes.
In a medium bowl; whisk NESTLE TOP’N’FILL Caramel and hot water until smooth. Drizzle caramel over the tops of the frosted cupcakes. Sprinkle with chopped pecans.
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