Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting
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Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting
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The most perfect and moist spiced carrot cake cupcakes with a white chocolate cream cheese frosting! These became one of my favorite cupcakes with the first bite!
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Ingredients
- 4 eggs
- 2 cups granulated sugar
- 1 cup canola oil
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground allspice
- ½ teaspoon salt
- 3 cups grated carrots
- ½ cup chopped pecans, or walnuts
White Chocolate Cream Cheese Frosting:
- 2 ounces white chocolate
- 1 (8-ounce) block softened cream cheese
- ½ cup unsalted butter
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 4 cups confectioners sugar
- chopped pecans for garnish
Instructions
- Preheat oven to 325 degrees Fahrenheit and line a cupcake tin with 12 cupcake liners.
- In a large bowl, whisk the 4 eggs, 2 cups granulated sugar, and 1 cup canola oil. In a separate bowl combine the 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground allspice, and ½ teaspoon salt.
- gradually whisk the flour mixture into the egg mixture. Add in the 3 cups grated carrots and ½ cup chopped pecans, and stir to combine.
- Fill the cupcake liners ⅔ of the way full and bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Let cool for 5 minutes and remove them from the tin.
White Chocolate Cream Cheese Frosting
- In a small microwave-safe bowl, melt 2 ounces white chocolate by heating in the microwave in 30-second intervals stirring well between heatings until smooth. Set aside to cool slightly but not harden.
- In a large bowl whisk together the 1 (8-ounce) block softened cream cheese and ½ cup unsalted butter until smooth. Whisk in the melted white chocolate, 2 tablespoons heavy cream, and 1 teaspoon vanilla extract. Slowly whisk in the 4 cups confectioners sugar until fluffy and smooth.
- Frost the cooled cupcakes with the frosting and to with chopped pecans for garnish.
Nutrition Information
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Calories
347kcal
(17%)
Carbohydrates
48g
(16%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
39mg
(13%)
Sodium
120mg
(5%)
Potassium
110mg
(3%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
2852IU
(57%)
Vitamin C
1mg
(1%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Cupcakes
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 120mg | 5% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 2852IU | 57% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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