HomeCake Carrot Cupcakes

Carrot Cupcakes

Posted in : Cake on by : Daphne


2 oz white chocolate1 (8 oz) package cream cheese, softened1/2 cup unsalted butter, softened1/2 tsp orange extract1 tsp vanilla extract4 cups confectioners’ sugar2 tbs heavy cream——————2 eggs, lightly beaten1 1/8 cups white sugar1/3 cup brown sugar1/2 cup vegetable oil2 cups shredded carrots1 tsp vanilla extract1/2 cup crushed pineapple1 1/2 cups all-purpose flour1 1/4 tsp baking soda1/2 tsp salt1 1/2 tsp ground cinnamon1/2 tsp ground nutmeg1/4 tsp ground ginger1 cup chopped walnuts


Preheat oven to 350 F (175 C). Lightly grease 12 muffin cups.
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.