Carrot cake cupcakes with white chocolate cream cheese frosting
Cupcakes and muffins
Carrot Cake Cupcakes: 3 eggs 1½ cups white sugar ½ cup brown sugar ¾ cup canola oil 1½ tsp. pure vanilla extract 3 cups carrots, peeled and shredded ¾ cup crushed pineapple 2¼ cups all-purpose flour 2 tsp. baking soda ¾ tsp. salt 2¼ tsp. ground cinnamon ¾ tsp. ground nutmeg ½ tsp. ground ginger ¾ cup walnuts, chopped + extra for garnish White Chocolate Cream Cheese Frosting: 8 oz. cream cheese, room temperature ½ cup (1 stick) butter, room temperature 2 oz. white chocolate 1 tsp. pure vanilla extract 2 Tbsp. heavy cream 3 cups powdered sugar
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