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Carrot Cupcakes with White Chocolate Cream Cheese Icing
Carrot Cupcakes with White Chocolate Cream Cheese Icing
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
115 minutes
Carrot cupcakes with white chocolate orange cream cheese frosting.
Ingredients:
  • 1.125 cups white sugar
  • 0.33333334326744 cup brown sugar
  • 2 eggs, lightly beaten
  • 0.5 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots
  • 0.5 cup crushed pineapple
  • 1.5 cups all-purpose flour
  • 1.25 teaspoons baking soda
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 1 cup chopped walnuts
  • 2 ounces white chocolate
  • 1 (8 ounce) package cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 0.5 teaspoon orange extract
  • 4 cups confectioners' sugar
  • 2 tablespoons heavy cream
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a 12-cup muffin pan with cupcake liners.
  • In a bowl, whisk together white sugar, brown sugar, and eggs until creamy. Stir in oil and vanilla extract. Gently fold in grated carrots and crushed pineapple.
  • Combine flour, baking soda, cinnamon, salt, nutmeg, and ginger in a separate bowl. Incorporate this mixture into the carrot batter until evenly moistened. Gently mix in half of the chopped walnuts. Fill each prepared liner 3/4 full with the batter.
  • Bake in the preheated oven for 25 minutes or until the tops spring back when lightly pressed. Cool the cupcakes completely on wire racks.
  • Prepare the frosting by melting white chocolate in a small saucepan over low heat. Stir until smooth and let it cool to room temperature.
  • In a large bowl, use an electric mixer to blend cream cheese and butter until smooth. Add cooled white chocolate, 1 teaspoon vanilla, and orange extract. Slowly incorporate confectioners' sugar until mixture is fluffy, then mix in heavy cream. Frost each cooled cupcake and sprinkle with remaining walnuts.

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