Carrot Cupcakes with White Chocolate Cream Cheese Icing
Description
Moist and fluffy carrot cupcakes are topped with a delicious homemade white chocolate cream cheese frosting flavored with a hint of orange.
Ingredients
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1 1/8 cups white sugar
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1/3 cup brown sugar
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2 eggs, lightly beaten
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1/2 cup vegetable oil
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1 teaspoon vanilla extract
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2 cups shredded carrots
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1/2 cup crushed pineapple
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1 1/2 cups all-purpose flour
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1 1/4 teaspoons baking soda
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1 1/2 teaspoons ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1 cup chopped walnuts
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2 ounces white chocolate
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1 (8 ounce) package cream cheese, softened
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1/2 cup unsalted butter, softened
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1 teaspoon vanilla extract
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1/2 teaspoon orange extract
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4 cups confectioners' sugar
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2 tablespoons heavy cream
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with cupcake liners.
2
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.
3
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.
4
Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool cupcakes completely on wire racks.
5
Meanwhile, make the frosting: Melt white chocolate in small saucepan over low heat; stir until smooth and allow to cool to room temperature.
6
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.