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Carrot Cake Cupcakes
These carrot cake cupcakes are moist and tender and topped with amazing white chocolate cream cheese frosting.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
4
hours
hours
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
24
cupcakes
Calories
271
kcal
Author
Leigh Anne Wilkes
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 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
Notes
Recipe from Your Cup of Cake
Nutrition
Calories:
271
kcal
|
Carbohydrates:
37
g
|
Protein:
2
g
|
Fat:
13
g
|
Saturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
36
mg
|
Sodium:
186
mg
|
Potassium:
82
mg
|
Fiber:
1
g
|
Sugar:
30
g
|
Vitamin A:
2069
IU
|
Vitamin C:
1
mg
|
Calcium:
28
mg
|
Iron:
1
mg