Carrot Cupcakes With White Chocolate Cream Cheese Icing

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
  2. In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
  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.
  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.
  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.

cream cheese, white chocolate, cream cheese, unsalted butter, vanilla, orange extract, sugar, heavy cream, carrot, eggs, white sugar, brown sugar, vegetable oil, vanilla, carrots, pineapple, flour, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, walnuts

Taken from www.allrecipes.com/recipe/79313/carrot-cupcakes-with-white-chocolate-cream-cheese-icing/ (may not work)

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