Carrot Cupcakes with White Chocolate Cream Cheese Icing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
White Chocolate Cream Cheese Icing2 oz white chocolate4 oz cream cheese, softened1/4 cup unsalted butter, softened1/2 tsp vanilla extract1 tbsp grated orange zest2 cups icing sugar1 tbsp heavy creamCarrot Cake2 eggs, lightly beaten1 1/8 cups white sugar1/3 cup brown sugar1/2 cup vegetable oil1 tsp vanilla extract2 cups shredded carrots1/2 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
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 zest (or 1/2 tsp 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.
Serving Size: Makes 12 Cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user CPOST90.
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 zest (or 1/2 tsp 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.
Serving Size: Makes 12 Cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user CPOST90.
Nutritional Info Amount Per Serving
- Calories: 498.0
- Total Fat: 24.5 g
- Cholesterol: 56.2 mg
- Sodium: 289.2 mg
- Total Carbs: 64.8 g
- Dietary Fiber: 2.0 g
- Protein: 5.3 g
Member Reviews