CARROT CAKE CUPCAKES

Carrot Cake Cupcakes image

Provided by Beth Pierce

Categories Cakes

Time 45m

Number Of Ingredients 19

1 1/2 c all purpose flour
1 tsp baking powder
1 1/4 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs
3/4 c sugar
3/4 c brown sugar
1/2 c canola oil
1 tsp vanilla extract
2 c shredded carrots
1/2 c crushed pineapple
1 c chopped walnuts
WHITE CHOCOLATE CREAM CHEESE FROSTING
1/4 c white chocolate chips
4 oz cream cheese softened
1/4 c butter softened
2 c powdered sugar

Steps:

1. Preheat oven to 350 degrees. Line cupcake pan with cupcake baking cup liners
2. In medium bowl combine flour, baking powder, baking soda, salt, ground cinnamon and nutmeg.
3. Beat eggs, sugar and brown sugar in large bowl. Mix in oil, vanilla, carrots and pineapple. Add flour mixture to wet mixture and stir just until combined and evenly moistened. Fold in 1/2 cup walnuts Fill cupcake baking cups about 3/4 of the way up.Bake 25-30 minutes.
4. Melt chocolate chips in microwave according to manufacturers instructions. Allow to cool slightly as you do not want it melting your butter or cream cheese.In a stand mixer beat cream cheese and butter until smooth. Mix in white chocolate. Gradually add powdered sugar until icing is creamy.
5. Ice cupcakes after they are completely cool. Sprinkle with remaining chopped walnuts
6. NOTES This is a small batch recipe that makes 12 cupcakes.