Carrot Cupcakes with White Chocolate Cream Cheese Icing
Ingredients
- 1 ⅛ cups white sugar
- ⅓ cup brown sugar
- 2 large eggs, lightly beaten
- 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
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup chopped walnuts, divided
- 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
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with cupcake liners.
- To make the carrot cupcakes: Beat white sugar, brown sugar, and eggs together in a bowl; mix in oil and vanilla. Fold in carrots and pineapple.
- Mix flour, baking soda, cinnamon, salt, nutmeg and ginger in a separate bowl; add to carrot mixture until evenly moist. Fold in 1/2 of the chopped walnuts. Spoon batter into the prepared liners, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool cupcakes completely on wire racks.
- Meanwhile, make the frosting: Melt white chocolate in small saucepan over low heat; stir until smooth and allow to cool to room temperature.
- Beat cream cheese and butter together in a large bowl with electric mixer until smooth. Mix in cooled white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in confectioners' sugar until mixture is fluffy; mix in heavy cream. Top each cooled cupcake with frosting and sprinkling with remaining walnuts.
Source
Original recipe: View Original