Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting

By á-70

These cupcakes were moist and scrumptious! They're stuffed with walnuts and crushed pineapple but you could always add some raisins and shredded coconut to kick it up another notch.

Ingredients

• CARROT CAKE CUPCAKES:
• 3 eggs
• 1 1/2 cups white sugar
• 1/2 cup brown sugar
• 3/4 cup canola oil
• 1 1/2 teaspoons pure vanilla extract
• 3 cups carrots, peeled and shredded
• 3/4 cup crushed pineapple
• 2 1/4 cups all-purpose flour
• 2 tsp. baking soda
• 3/4 teaspoon salt
• 2 1/4 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 3/4 cup walnuts, chopped, plus extra for garnish
• WHITE CHOCOLATE CREAM CHEESE FROSTING:
• 8 ounces cream cheese, room temperature
• 1/2 cup (1 stick) butter, room temperature
• 2 ounces white chocolate
• 1 teaspoon pure vanilla extract
• 2 tablespoons heavy cream
• 3 cups powdered sugar

Preparation

Step 1

Preheat oven to 350°F. Line or lightly grease two cupcake pans.

In a large bowl, beat eggs and sugars with an electric mixer until frothy. Beat in the oil and vanilla. Stir in the carrots and pineapple.

In a separate bowl, whisk to combine flour, baking soda, salt, and spices. Add to the wet ingredients and mix until evenly moist. Fold in the chopped walnuts.

Divide batter among the prepared cupcake pans and bake in preheated oven for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove cupcakes from the pans and cool completely on a wire rack before frosting.

To make the frosting, melt chocolate in a small saucepan over medium heat, stirring until smooth. Allow to come to room temperature. Cream butter and cream cheese with an electric mixer until smooth. Mix in the melted chocolate, vanilla, and heavy cream. Gradually beat in the powdered sugar until fluffy. Spread over cooled cupcakes and top with chopped walnuts.