Carrot Cupcakes with White Chocolate Cream Cheese Icing Recipe

Ingredients
<br>- 2 ounces white chocolate
<br>- 1 (8 ounce) package cream cheese, softened
<br>- ½ cup unsalted butter, softened
<br>- 1 teaspoon vanilla extract
<br>- ½ teaspoon orange extract
<br>- 4 cups confectioners' sugar
<br>- 2 tablespoons heavy cream
<br>- 2  eggs, lightly beaten
<br>- 1 ⅛ cups white sugar
<br>- ⅓ cup brown sugar
<br>- ½ cup vegetable oil
<br>- 1 teaspoon vanilla extract
<br>- 2 cups shredded carrots
<br>- ½ cup crushed pineapple
<br>- 1 ½ cups all-purpose flour
<br>- 1 ¼ teaspoons baking soda
<br>- ½ teaspoon salt
<br>- 1 ½ teaspoons ground cinnamon
<br>- ½ teaspoon ground nutmeg
<br>- ¼ teaspoon ground ginger
<br>- 1 cup chopped walnuts
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
<br>step 2: In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
<br>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.
<br>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.
<br>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.
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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.
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.

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