Carrot Cake Cupcakes With White Chocolate Cream Cheese Frosting
- Ready In:
- 50mins
- Ingredients:
- 22
- Yields:
-
12 cupcakes
ingredients
-
Carrot Cake
- 2 eggs
- 266.16 ml white sugar
- 78.78 ml brown sugar
- 59.14 ml vegetable oil
- 118.29 ml applesauce
- 4.92 ml vanilla extract
- 591.47 ml shredded carrots
- 118.29 ml crushed pineapple
- 354.88 ml all-purpose flour
- 6.16 ml baking soda
- 2.46 ml salt
- 7.39 ml ground cinnamon
- 2.46 ml ground nutmeg
- 1.23 ml ground ginger
- 236.59 ml chopped walnuts
-
Frosting
- 28.34 g white chocolate
- 113.39 g package cream cheese, softened
- 59.14 ml unsalted butter, softened
- 2.46 ml vanilla extract
- 1.23 ml orange extract
- 473.18 ml confectioners' sugar
- 14.79 ml heavy cream
directions
- Carrot Cake:.
- Preheat oven to 350 degrees F.
- Line 12 muffin cups with paper liners (I like the foil liners!).
- Beat together the eggs, white sugar, and brown sugar in a bowl.
- Mix in the vegetable oil, apple sauce, 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.
- Frosting:.
- 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, vanilla extract, and orange extract.
- Gradually beat in the confectioners' sugar until the mixture is fluffy.
- Mix in heavy cream.
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RECIPE SUBMITTED BY
Barbell Bunny
United States
<p>I am an amateur cook and baker, but I love experimenting with new recipes and adapting them to my tastes, macros, and dietary preferences.</p>
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