The Pioneer Woman Tasty Kitchen
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Carrot Cake Cupcakes

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Level: Easy

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Description

These delicious moist Carrot Cake Cupcakes with crushed pineapple and walnuts are topped with a delectable white chocolate cream cheese frosting. They are one of my most requested potluck recipes and perfect for parties, shindigs, bridal and baby showers. My friends and family just rant and rave about them. Please keep in mind this is a small batch recipe so you may want to double it.

Ingredients

  • 1-½ cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1-¼ teaspoon Baking Soda
  • ½ teaspoons Salt
  • 2 teaspoons Ground Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • 2  Large Eggs
  • ¾ cups Sugar
  • ¾ cups Brown Sugar
  • ½ cups Canola Oil
  • 1 teaspoon Vanilla Extract
  • 2 cups Shredded Carrots
  • ½ cups Crushed Pineapple
  • 1 cup Chopped Walnuts, Divided
  • ¼ cups White Chocolate Chips
  • 4 ounces, weight Cream Cheese, Softened
  • ¼ cups Butter, Softened
  • 2 cups Powdered Sugar

Preparation

Preheat oven to 350ºF. Line cupcake pan with cupcake baking cup liners.

In a medium bowl, combine flour, baking powder, baking soda, salt, ground cinnamon and nutmeg.

In a large bowl, beat eggs, sugar and brown sugar. 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 full. Bake 25–30 minutes.

Melt chocolate chips in microwave according to package 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.

Ice cupcakes after they are completely cool. Sprinkle with remaining chopped walnuts.

Note: This is a small batch recipe that makes 12 cupcakes.

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