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Ingredients
| white chocolate: 2 oz |
| cream cheese: 1 8oz package (softened) |
| unsalted butter: 1/2 cup (softened) |
| vanilla extract: 1 tsp |
| orange extract: 1/2 tsp |
| powdered sugar (unsifted): 4 cups |
| heavy whipping cream (fluid): 2 Tbl |
| eggs: 2 (lightly beaten) |
| granulated sugar: 1 1/8 cups |
| light brown sugar (packed): 1/3 cup |
| vegetable oil: 1/2 cup |
| vanilla extract: 1 tsp |
| carrots (grated): 2 cups |
| crushed pineapple: 1/2 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking soda: 1 1/4 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| ground ginger: 1/4 tsp |
| walnuts (chopped): 1 cup |
Carrot Cupcakes with White Chocolate Cream Cheese Icing
Credit: AllRecipes
User rating:
"This is a very moist and light carrot muffin. 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."
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Prep Time
30 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
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.