Carrot Cupcakes with White Chocolate Cream Cheese Icing
Carrot Cupcakes 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.
Ingredients For Carrot Cupcakes
- 2 oz white chocolate candy
- 8 oz package cream cheese, softened
- 1⁄2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1⁄2 tsp orange extract
- 4 cup powdered sugar
- 2 tbsp heavy cream
- 2 egg, lightly beaten
- 1 1⁄8 cup white sugar
- 1⁄3 cup brown sugar
- 1⁄2 cup vegetable oil
- 1 tsp vanilla extract
- 2 cup carrot, shredded
- 1⁄2 cup crushed canned pineapple
- 1 1⁄2 cup all-purpose flour
- 1 1⁄4 tsp baking soda
- 1⁄2 tsp salt
- 1 1⁄2 tsp ground cinnamon
- 1⁄2 tsp ground nutmeg
- 1⁄4 tsp ground ginger
- 1 cup walnuts, chopped
How To Prepare Carrot Cupcakes ?
It takes 30 minutes to prepare, 25 minutes to cook and ready in 55 minutes. It offers 12 servings.
Steps:
- 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.
Related:
CINFULLY DELICIOUS CHOCOLATE CUPCAKES RECIPE
BLACK FOREST CAKE I RECIPE
