Carrot Cheesecake Cupcakes with Caramel Drizzle

Name: Carrot Cheesecake Cupcakes with Caramel Drizzle
Total time: 42 min
Ingredients: ½ cup vegetable oil; ½ cup granulated sugar; ½ cup light brown sugar, packed; ¾ cup grated carrots, packed; ¼ cup crushed pineapple, drained; 2 large eggs, at room temperature; 2 teaspoons vanilla extract; 1 cup + 3 tablespoons all-purpose flour, spooned and leveled; 1 teaspoon baking soda; 1½ teaspoons ground cinnamon; 1 teaspoon allspice; ½ teaspoon salt; ¼ teaspoon ground nutmeg; ¼ teaspoon ground ginger; 6 ounces cream cheese, softened; 3 tablespoons granulated sugar; ½ teaspoon vanilla extract; ½ cup unsalted butter, room temperature; 6 ounces cream cheese, room temperature; 1½ cups powdered sugar; Store-bought caramel sauce (Smuckers recommended)

recipesbyclare.com

These carrot cheesecake cupcakes combine moist carrot cake, creamy cheesecake filling, and cream cheese frosting topped with caramel for an irresistible dessert.

View full recipe on recipesbyclare.com

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