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Carrot Cupcakes with White Chocolate Cream Cheese Icing Recipe

Recipe by: BAKERAMA

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook25 m
  • Ready In1 h 55 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
  • 2In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
  • 3In 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.
  • 4Beat 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.
  • 5Bake 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.
Ingredients
  • 12 servings
  • 639 cals
  • Cream Cheese Icing:
  • 2 ounces white chocolate
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 4 cups confectioners' sugar
  • 2 tablespoons heavy cream
  • Carrot Cake:
  • 2 eggs, lightly beaten
  • 1 1/8 cups white sugar
  • 1/3 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots
  • 1/2 cup crushed pineapple
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup chopped walnuts
Nutrition

Amount per serving ( 5 total)

  • Calories:
    639
    32%
  • Fat:
    32.2
    50%
  • Carbs:
    84.7
    27%
  • Protein:
    6
    12%
  • Cholesterol:
    76
    25%

Based on a 2,000 calorie diet

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