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Carrot Cupcakes with White Chocolate Cream Cheese Icing

Carrot Cupcakes with White Chocolate Cream Cheese Icing

Name: Carrot Cupcakes with White Chocolate Cream Cheese Icing
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 12 muffins
Ingredients: 2 ounces white chocolate; 1 (8 ounce) package cream cheese, softened; ½ cup unsalted butter, softened; 1 teaspoon vanilla extract; ½ teaspoon orange extract; 4 cups confectioners' sugar; 2 tablespoons heavy cream; 2 eggs, lightly beaten; 1 ⅛ cups white sugar; ⅓ cup brown sugar; ½ cup vegetable oil; 1 teaspoon vanilla extract; 2 cups shredded carrots; ½ cup crushed pineapple; 1 ½ cups all-purpose flour; 1 ¼ teaspoons baking soda; ½ teaspoon salt; 1 ½ teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground ginger; 1 cup chopped walnuts

Rating: 4.68 stars

567 Ratings
456 Reviews
117 Photos

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.

By BAKERAMA

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Recipe Summary

prep:

30 mins

cook:

25 mins

additional:

1 hr

total:

1 hr 55 mins

Servings:

Yield:

12 muffins

Nutrition Info

Directions

Step 1

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

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Step 2

In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
Step 3

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.
Step 4

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.
Step 5

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.

Nutrition Facts

Per Serving:

639 calories; protein 6g 12% DV; carbohydrates 84.7g 27% DV; fat 32.2g 50% DV; cholesterol 76.2mg 25% DV; sodium 317.4mg 13% DV. Full Nutrition

Reviews (456)

Most helpful positive review

natchcols

10/10/2005

I made this recipe for my boyfriend's birthday, his favourite cake is carrot cake. They turned out well, he loved them...I topped them with a few curls of shaved white chocolate for pizzaz! The only complaint I have is that the recipe for the icing makes a totally ridiculous amount of icing - a big waste of ingredients!! Next time I'd cut the icing recipe at least in half. Read More

Helpful

(293)

Most helpful critical review

cookingmama

05/25/2010

These were very tasty but flat as pancakes! Maybe because the recipe doesn't call for baking powder?? Not sure....will try again with baking powder as well as baking soda....... Read More

Helpful

(17)

567 Ratings

5 star values: 426
4 star values: 116
3 star values: 14
2 star values: 9
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

natchcols

10/10/2005

Helpful

(293)

Star Schein

02/10/2008

This recipe was fabulous!! I doubled the cupcake recipe and kept the frosting recipe as is and had just the right amount of frosting. I found that once the frosting was on the cupcakes the orange flavor was just right, not overpowering at all. I used 1 C. whole wheat flour to 2 C. all-purpose flour and substituted coconut for the walnuts. I kept everything else the same and got rave reviews and many requests for this recipe! I definitely recommend using this recipe. Read More

Helpful

(191)

chefX39

07/07/2008

I once again made these cupcakes this time for a summer Sunday evening BBQ. Made with the frosting from Carrot Cake III. Once again received rave reviews and many comments that they are delicious and moist! Read More

Helpful

(154)

Erin

09/28/2008

These were exactly like my grandma's carrot cake she used to make. I changed it up a bit...1/2 apple sauce for 1/2 the oil whole wheat flour brown sugar for white. Super moist and tasty. Read More

Helpful

(85)

Janer110

05/09/2007

The cupcakes turned out excellent! People at work were practically fighting over them. I will concur with the other reviewers who said this recipe makes WAY TOO MUCH frosting. I doubled the batch because it says it only makes 12 cupcakes but I actually ended up with close to 50 which I thought I was generously frosting until I was done and there was still a full two cups of frosting left!!! And I didn't double the frosting recipe! I also didn't have any orange extract so I put a dot of lemon extract in and it gave the frosting a nice citrusy flavor without being overpowering. I put an entire 20 oz can of crushed pineapple (which I drained but not very well) in the cake batter because I didn't feel like wasting it. I will make these again but maybe not so many! Read More

Helpful

(76)

Kaylin

03/23/2008

Two thumbs up! I cut the frosting recipe in half per the advice of another review which is an excellent idea. On top of that I modified to make a lower calorie frosting and cut the butter in half along with using milk instead of cream and the frosting was still excellent. Will make again! Read More

Helpful

(66)

Michelle Ramey

11/02/2006

These are SO good! Really decadent. (And I thought I "didn't like" carrot cake.) My daughter saw some beautiful carrot cupcakes w/cream cheese frosting at Trader Joe's and wanted to buy them; I told her we'd do better and make some instead! This recipe looked good and it was. I have never made carrot cake before and was unsure of the pineapple but it's great. I also thought the batter was really liquidy but I guess it's supposed to be that way. I got 15 cupcakes out of this. I reduced the white sugar to 1 cup and it was plenty sweet. I also used 1/2 cup whole wheat pastry flour. I used 1% milk in the frosting not cream and it was fine. I made all of the frosting (used Neufchatel) and yes it is too much but I was expecting that because I read the reviews. I'm going to use the rest to frost some chocolate cookies. The frosting is really good; I added an extra ounce of white chocolate. Next time I would only do 3 cups of sugar- it's pretty sweet as-is. You can really taste the orange too but I like that. This recipe is really good and almost perfect (except for the sugar) so it gets 5 stars from me! Read More

Helpful

(62)

NTRDM2004

01/27/2008

This is an exceptional carrot cake cupcake recipe! The cupcakes are moist and full of flavor! I shreddded the carrots on the fine side of my shredder. As for the crushed pineapple I wasn't sure if I should drain it or not -- I drained it and saved the juice and added about half of the reserved juice at the end when I saw the consistency. With that said I think the recipe would be absolutely fine if the pineapple is drained or not. I did not use the frosting on this recipe -- I used Cream Cheese Frosting II from this site. Read More

Helpful

(38)

CRAIGTRAYNOR

11/19/2005

I only tried making the icing and it was the best tasting I've ever made. Delicious!! Read More

Helpful

(34)

cookingmama

05/25/2010

These were very tasty but flat as pancakes! Maybe because the recipe doesn't call for baking powder?? Not sure....will try again with baking powder as well as baking soda....... Read More

Helpful

(17)

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Nutritional Information

Carrot Cupcakes with White Chocolate Cream Cheese Icing

Servings Per Recipe: 12
Calories: 639.1

% Daily Value *

protein: 12 %

carbohydrates: 27 %

exchange other carbs:

dietary fiber: 7 %

sugars:

fat: 50 %

saturated fat: 64 %

cholesterol: 25 %

vitamin a iu: 79 %

niacin equivalents: 19 %

vitamin b6: 7 %

vitamin c: 4 %

folate: 12 %

calcium: 6 %

iron: 9 %

magnesium: 9 %

potassium: 5 %

sodium: 13 %

thiamin: 18 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Carrot Cupcakes with White Chocolate Cream Cheese Icing

1 of 456

All Reviews

natchcols

10/10/2005

Helpful

(293)

Star Schein

02/10/2008

Helpful

(191)

chefX39

07/07/2008

Helpful

(154)

Erin

09/28/2008

These were exactly like my grandma's carrot cake she used to make. I changed it up a bit...1/2 apple sauce for 1/2 the oil whole wheat flour brown sugar for white. Super moist and tasty.

Helpful

(85)

Janer110

05/09/2007

Helpful

(76)

Kaylin

03/23/2008

Helpful

(66)

Michelle Ramey

11/02/2006

Helpful

(62)

NTRDM2004

01/27/2008

Helpful

(38)

CRAIGTRAYNOR

11/19/2005

I only tried making the icing and it was the best tasting I've ever made. Delicious!!

Helpful

(34)

cookingmama

05/25/2010

These were very tasty but flat as pancakes! Maybe because the recipe doesn't call for baking powder?? Not sure....will try again with baking powder as well as baking soda.......

Helpful

(17)