Carrot Cupcakes with White Chocolate Cream Cheese Icing

Carrot Cupcakes with White Chocolate Cream Cheese Icing

360
BAKERAMA 0

"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

1 h 55 m servings 639 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 639 kcal
  • 32%
  • Fat:
  • 32.2 g
  • 50%
  • Carbs:
  • 84.7g
  • 27%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

360
  1. 445 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I made this recipe for my boyfriend's birthday, his favourite cake is carrot cake. They turned out well, he loved them...I topped them with a few curls of shaved white chocolate for pizzaz! The ...

This recipe was fabulous!! I doubled the cupcake recipe and kept the frosting recipe as is and had just the right amount of frosting. I found that once the frosting was on the cupcakes the ora...

I once again made these cupcakes this time for a summer Sunday evening BBQ. Made with the frosting from Carrot Cake III. Once again received rave reviews and many comments that they are deliciou...