Name: Carrot Cupcakes with White Chocolate Cream Cheese Icing
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: White chocolate - 2 ounces; Cream cheese, softened - 1 (8 ounce) package; Unsalted butter, softened - ½ cup; Vanilla extract - 1 teaspoon; Orange extract - ½ teaspoon; Confectioners' sugar - 4 cups; Heavy cream - 2 tablespoons; Eggs, lightly beaten - 2; White sugar - 1 ⅛ cups; Brown sugar - ⅓ cup; Vegetable oil - ½ cup; Vanilla extract - 1 teaspoon; Shredded carrots - 2 cups; Crushed pineapple - ½ cup; All-purpose flour - 1 ½ cups; Baking soda - 1 ¼ teaspoons; Salt - ½ teaspoon; Ground cinnamon - 1 ½ teaspoons; Ground nutmeg - ½ teaspoon; Ground ginger - ¼ teaspoon; Chopped walnuts - 1 cup

Carrot Cupcakes with White Chocolate Cream Cheese Icing

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Carrot Cupcakes with White Chocolate Cream Cheese Icing

1. White chocolate - 2 ounces

2. Cream cheese, softened - 1 (8 ounce) package

3. Unsalted butter, softened - ½ cup

4. Vanilla extract - 1 teaspoon

5. Orange extract - ½ teaspoon

6. Confectioners' sugar - 4 cups

7. Heavy cream - 2 tablespoons

8. Eggs, lightly beaten - 2

9. White sugar - 1 ⅛ cups

10. Brown sugar - ⅓ cup

11. Vegetable oil - ½ cup

12. Vanilla extract - 1 teaspoon

13. Shredded carrots - 2 cups

14. Crushed pineapple - ½ cup

15. All-purpose flour - 1 ½ cups

16. Baking soda - 1 ¼ teaspoons

17. Salt - ½ teaspoon

18. Ground cinnamon - 1 ½ teaspoons

19. Ground nutmeg - ½ teaspoon

20. Ground ginger - ¼ teaspoon

21. Chopped walnuts - 1 cup

How to cook deliciously - Carrot Cupcakes with White Chocolate Cream Cheese Icing

1. Stage

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

2. Stage

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

3. Stage

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.

4. Stage

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.

5. Stage

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. Dianne