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: 115 min
Ingredients: 2 ounces white chocolate; 1 (8 ounce) package cream cheese, softened; 0.5 cup unsalted butter, softened; 1 teaspoon vanilla extract; 0.5 teaspoon orange extract; 4 cups confectioners' sugar; 2 tablespoons heavy cream; 2 eggs, lightly beaten; 1.125 cups white sugar; 0.33333334326744 cup brown sugar; 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; 0.5 teaspoon salt; 1.5 teaspoons ground cinnamon; 0.5 teaspoon ground nutmeg; 0.25 teaspoon ground ginger; 1 cup chopped walnuts

4.7

(572)

460 Reviews

119 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.

Recipe by BAKERAMA

Updated on September 20, 2022

119

Prep Time:

30 mins

Cook Time:

25 mins

Additional Time:

1 hrs

Total Time:

1 hrs 55 mins

Servings:

12

Yield:

12 muffins

Jump to Nutrition Facts

Ingredients

Cream Cheese Icing:

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

Carrot Cake:

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

Directions

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.

Dianne

Nutrition Facts (per serving)

639	Calories
32g	Fat
85g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 639
% Daily Value *
Total Fat 32g	41%
Saturated Fat 13g	64%
Cholesterol 76mg	25%
Sodium 317mg	14%
Total Carbohydrate 85g	31%
Dietary Fiber 2g	6%
Total Sugars 69g
Protein 6g
Vitamin C 2mg	12%
Calcium 58mg	4%
Iron 2mg	8%
Potassium 191mg	4%

* 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.