Carrot Cupcakes with White Chocolate Cream Cheese Icing
Yummy Carrot Cupcakes with a twist of white chocolate cream cheese frosting! Perfectly spiced with nuts and pineapple.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cupcakefanatic.com.
Cooking tools:
- Oven
- Muffin tin
- Saucepan
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Cooling rack
- Toothpick
- Hand mixer
- Spatula
- Grater
- Chef's knife
- Cutting board
- Kitchen scale
- Sifter
- Fine-mesh sieve
- Paper towel
- Cupcake liner
Ingredients
- 2 ounces white chocolate
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 4 cups confectioners’ sugar
- 2 tablespoons heavy cream
- 2 eggs, lightly beaten
- 1 1/8 cups white sugar
- 1/3 cup brown sugar
- 1/2 cup vegetable oil
- 2 cups shredded carrots
- 1/2 cup crushed pineapple
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup chopped walnuts
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