CARROT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE ICING

Carrot Cupcakes with White Chocolate Cream Cheese Icing image

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

Provided by BAKERAMA

Categories Desserts Frostings and Icings Chocolate

Time 1h55m

Yield 12

Number Of Ingredients 21

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

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
In 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 confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
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.
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.

Nutrition Facts : Calories 639.1 calories, Carbohydrate 84.7 g, Cholesterol 76.2 mg, Fat 32.2 g, Fiber 1.8 g, Protein 6 g, SaturatedFat 12.7 g, Sodium 317.4 mg, Sugar 69.2 g