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My review
Carrot Cupcakes with White Chocolate Cream Cheese Icing
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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Ingredients
1 h 55 m servings 639 calsOriginal recipe yields 12 servings (12 muffins)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups. Watch Now
- In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature. Watch Now
- 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. Watch Now
- 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. Watch Now
- 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. Watch Now
Nutrition Facts
Per Serving: 639 calories; 32.2 g fat; 84.7 g carbohydrates; 6 g protein; 76 mg cholesterol; 317 mg sodium. Full nutrition
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Reviews
Read all reviews 431532 Ratings
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Most helpful positive review
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 ...
Most helpful critical review
5/21/2010
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.......
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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 ...
2/10/2008
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 ora...
11/9/2005
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 deliciou...
9/28/2008
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.
5/9/2007
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 b...
3/23/2008
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...
11/2/2006
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; ...
1/27/2008
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 s...
11/19/2005
I only tried making the icing and it was the best tasting I've ever made. Delicious !!