Ingredients

The following ingredients have 12 Servings
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 2 eggs
  • 1/2 cup applesauce
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 cup finely grated carrots
  • 8 ounces cream cheese, softened at room temperature
  • 1/4 cup butter, softened at room temperature
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 4 cups powdered sugar
  • 1/4 cup chopped pecans
  • 1 cup white chocolate melting wafers, melted (I used Ghirardelli Melting Wafers)
  • 12 white chocolate melting wafers, not melted
  • 12 white chocolate chips

Instruction

  • Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size cupcake baking pan. Spray each cupcake liner with nonstick baking spray.
  • Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
  • In another bowl, whisk together the eggs, applesauce, oil, vanilla extract, and carrots.
  • Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
  • It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your cupcakes a nice puffy dome.
  • Bake for 20-22 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
  • With an electric mixer, whisk softened cream cheese with butter, vanilla and salt. Gradually add powdered sugar on low speed until incorporated, then increase speed until frosting is smooth and creamy.
  • Scoop the frosting into a piping bag with a large round tip, and pipe onto cooled cupcakes. Sprinkle with chopped pecans.