Carrot Cupcakes with White Chocolate
Cream Cheese Icing

This is a very moist and light carrot cupcake. It's not too sweet and not greasy like other carrot cakes. The White Chocolate Cream Cheese Icing adds just enough sweetness to round it off.

Yield

12 servings

Icing Ingredients

2 ounces white chocolate
1 (8 ounce) package cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon orange extract
4 cups confectioners' (powdered) sugar
2 tablespoons heavy cream

Cupcake Ingredients

2 eggs, lightly beaten
1 1/8 cups granulated (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

Directions

Preheat oven to 350°F (177°C). Prepare the muffin pan by placing 12 baking cups in the cavities or by coating the cavities with Pan Release or baking spray.

In a 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 powdered sugar until the mixture is fluffy. Mix in heavy cream.

Beat together the eggs and sugars 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 for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire cooling racks before topping with the icing and sprinkling with remaining walnuts.

Estimated Time

Preparation Time: 30 minutes
Bake Time 25 minutes

Nutritional Information

Amount Per Serving: Calories: 639; Total Fat: 32.2 g; Cholesterol: 80 mg; Sodium: 317 mg; Total Carbs: 84.7 g (Dietary Fiber: 1.8 g); Protein: 6 g

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