Carrot Cupcakes With White Chocolate Cream Cheese Icing Recipe

Name: Carrot Cupcakes With White Chocolate Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cream Cheese Icing:; 2 ounces white chocolate; 1 (8 ounce) package cream cheese, softened; 1/2 cup unsalted butter, softened; 1 teaspoon vanilla extract; 1/2 teaspoon orange extract; 4 cups confectioners' sugar; 2 tablespoons heavy cream; Carrot Cake:; 2 eggs, lightly beaten; 1 1/8 cups white sugar; 1/3 cup brown sugar; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 2 cups shredded carrots; 1/2 cup crushed pineapple; 1 1/2 cups all-purpose flour; 1 1/4 teaspoons baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1 cup chopped walnuts

Servings: persons

Cream Cheese Icing:
2 ounces white chocolate
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
4 cups confectioners' sugar
2 tablespoons heavy cream
Carrot Cake:
2 eggs, lightly beaten
1 1/8 cups white sugar
1/3 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup crushed pineapple
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup chopped walnuts

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
2
In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
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.
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.
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.

2222

kcal

Calories

Fat

341

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Cream Cheese Icing:, 2 ounces white chocolate, 1 (8 ounce) package cream cheese, softened, 1/2 cup unsalted butter, softened, and more.

Yes, Carrot Cupcakes With White Chocolate Cream Cheese Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cupcakes With White Chocolate Cream Cheese Icing

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