Carrot Cupcakes With White Chocolate Cream Cheese Icing
A creative and definitely tempting cupcake recipe blended with carrots and pineapple and dazzled with white chocolate cream cheese for one delectable treat! This recipe yields 12 muffins.
Carrot Cupcakes with White Chocolate Cream Cheese Icing
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 2 ounces white chocolate
- 2 tablespoons heavy cream
- 1/2 teaspoon orange extract
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup crushed pineapple
- 2 cups shredded carrots
- 2 eggs, lightly beaten
- 1 cup chopped walnuts
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 1/4 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar
- 1 1/8 cups white sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
Directions
- First, preheat oven to 350 degrees F (175 degrees C), and then lightly grease 12 muffin cups.
- Next, in small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
- And then, 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.
- After that, 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. And then, mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
- Lastly, 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.
- Carrot Cupcakes with White Chocolate Cream Cheese Icing is ready to serve!
ENJOY!
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