Carrot Cake Cupcakes
These carrot cake cupcakes are moist and tender and topped with amazing white chocolate cream cheese frosting.
Servings 24 cupcakes
Calories 271kcal
Ingredients
Frosting:
- 2 oz white chocolate
- 8 oz cream cheese softened
- ½ cup butter softened
- 1 tsp vanilla extract
- 3-4 cups powdered sugar
- 2 Tbsp heavy cream
Cupcakes:
- 2 eggs lightly beaten
- 1 1/8 cups white sugar
- 1/3 cup brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded carrot raw
- ½ cups crushed pineapple
- 1 ½ cups flour
- 1 ¼ tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- 1/4 tsp ground ginger
Instructions
- Preheat oven to 350 degrees
Frosting:
- Over LOW heat, in a saucepan melt white chocolate. Watch closely as it burns easily. Can also melt it in the microwave.
- Stir until smooth and let cool until at room temperature
- Mix the cream cheese and butter together and then add mix in cooled white chocolate and vanilla
- Gradually beat in powdered sugar and cream, mix until fluffy.
- If frosting is too soft, refrigerate for a while
Cupcakes:
- Beat eggs, white sugar and brown sugar until smooth
- Mix in oil and vanilla
- Fold in carrots and pineapple
- In a separate bowl, mix flour, baking soda, salt, and spices
- Mix the dry ingredients into the carrot mixture until just moistened. Do not overmix
- Bake 20-25 minutes of until the tops spring back
- Let cool and frost
Nutrition
Calories: 271kcal | Carbohydrates: 37g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 186mg | Potassium: 82mg | Fiber: 1g | Sugar: 30g | Vitamin A: 2069IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg