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

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; carbohydrates 84.7g; fat 32.2g; cholesterol 76.2mg; sodium 317.4mg. Full Nutrition

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Nutrition Facts