#WhiteChocolateFrostedCarrotCakeCupcakes #DessertRecipe
Treat yourself to these delicious White Chocolate Frosted Carrot Cake Cupcakes. With a moist and fluffy carrot cake base and a decadent white chocolate cream cheese frosting, these cupcakes are sure to be a hit.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups grated carrots
- 1/2 cup chopped walnuts
- 1 8oz package cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 4 cups confectioner’s sugar
- 1 cup white chocolate chips, melted
Directions:
- Preheat oven to 350F degrees. Line cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, whisk together the sugar, oil, eggs, and vanilla until well combined. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the grated carrots and chopped walnuts.
- Divide the batter evenly among the cupcake liners, filling each one about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool for 10 minutes before transferring to a wire cooling rack to cool completely.
- To make the frosting, cream together the cream cheese and butter until light and fluffy. Add the vanilla and mix to combine. Gradually add the confectioner’s sugar and mix until combined. Add the melted white chocolate chips and mix until combined.
- Pipe or spread the frosting on the cooled cupcakes and enjoy!