Carrot Cupcakes with White Chocolate Cream Cheese Icing

Carrot Cupcakes with White Chocolate Cream Cheese Icing 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

Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Cream Cheese Icing:
Carrot Cake:

Time Details

    PREP : 30 mins

    COOK : 25 mins

    TOTAL : 1 hr

    SERVING : 12

    YIELD : 12 muffins

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.

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  • 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.

Per Serving: 639 calories; protein 6g; carbohydrates 84.7g; fat 32.2g; cholesterol 76.2mg; sodium 317.4mg.