Carrot Cupcakes with White Chocolate Cream Cheese Icing

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This straightforward recipe for carrot cake cupcakes includes the frosting recipe, too, so you won’t have to go hunting it down. The frosting makes a generous amount, though. Be prepared to pile it high, or you can simply scale it down to make less frosting. This is a very moist and light. It’s not too sweet and not greasy like other carrot muffins/cakes. The White Chocolate Cream Cheese Icing adds just enough sweetness to round it off.

 

 

 

 

Carrot Cupcakes with White Chocolate Cream Cheese Icing

Ingredients:

  • 2 ounces white chocolate
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ½ teaspoon orange extract
  • 4 cups confectioners’ sugar
  • 2 tablespoons heavy cream

Carrot Cake:

  • 2 eggs, lightly beaten
  • 1 ⅛ cups white sugar
  • ⅓ cup brown sugar
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots
  • ½ cup crushed pineapple
  • 1 ½ cups all-purpose flour
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup chopped walnuts

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.

In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.

In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners’ sugar until the mixture is fluffy. Mix in heavy cream.

Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.

Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

 

 

 

 

 


 

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