How to make Carrot Cupcakes with White Chocolate Cream Cheese Icing

To make Carrot Cupcakes with White Chocolate Cream Cheese Icing is easy and quick. 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.”

Ingredients of Carrot Cupcakes with White Chocolate Cream Cheese Icing :

Cream Cheese Icing:

  • 2 tablespoons heavy cream
  • 4 cups confectioners’ sugar
  • ahalf teaspoon orange extract
  • 1 teaspoon vanilla extract
  • ahalf cup unsalted butter, softened
  • 1 (8 ounce) package cream cheese, softene
  • 2 ounces white chocolate

Carrot Cake:

  • 1 cup chopped walnuts
  • aquarter teaspoon ground ginger
  • ahalf teaspoon ground nutmeg
  • 1 ahalf teaspoons ground cinnamon
  • ahalf teaspoon salt
  • 1 aquarter teaspoons baking soda
  • 1 ahalf cups all-purpose flour
  • ahalf cup crushed pineapple
  • 2 cups shredded carrots
  • 1 teaspoon vanilla extract
  • ahalf cup vegetable oil
  • one thirdcup brown sugar
  • 1 one eight cups white sugar
  • 2 eggs, lightly beaten
How to make Carrot Cupcakes with White Chocolate Cream Cheese Icing

How to make Carrot Cupcakes with White Chocolate Cream Cheese Icing

How to make How to make 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

 

You may also like other recipes:

Enjoyed this post? Share it!

 

Leave a Reply

Your email address will not be published. Required fields are marked *