Carrot Cake Cheesecake Swirl Cupcakes
INGREDIENTS
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CARROT CAKE BATTER
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10 oz (288g) peeled raw carrots
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6 tbsp (84g) unsalted butter, room temperature
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3/4 cups (155g) sugar
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1/4 tsp vanilla extract
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1 1/2 tbsp vegetable oil
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2 large eggs, room temperature
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1 1/4 cups (163g) all purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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1 tsp ground cinnamon
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1/2 tsp ginger
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1/4 tsp nutmeg
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pinch of cloves
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pinch of all spice
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4 oz (114g) crushed pineapple, drained
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1/2 cup (37g) sweetened coconut flakes
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CHEESECAKE BATTER
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6 ounces (170g) cream cheese, room temperature
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1/4 cup (52g) sugar
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3 tbsp (43g) sour cream
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3/4 tsp vanilla extract
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1/4 tsp groung cinnamon
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1 large egg white, room temperature
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CREAM CHEESE FROSTING
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6 oz (170g) cream cheese, room temperature
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1/4 cup (56g) butter, room temperature
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3 1/2 cups (403g) powdered sugar
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1/2 tsp ground cinnamon
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3/4 tsp vanilla extract
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