Carrot Cupcakes with White Chocolate Cream Cheese Icing

SUBMITTED BY: BAKERAMA PHOTO BY: MAGDIEGO

"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."

Carrot Cupcakes with White Chocolate Cream Cheese Icing Recipe

RECIPE RATING:

Read Reviews (113)

Review/Rate This Recipe

PREP TIME	30 Min
COOK TIME	25 Min
READY IN	55 Min
Original recipe yield 12 muffins

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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
1 teaspoon vanilla extract
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

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees 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.

ADVERTISE WITH US

REVIEWS

Reviewed on jul. 6, 2008 by chefX39

I once again made these cupcakes this time for a summer Sunday evening BBQ. Made with the... MORE

Reviewed on oct. 10, 2005 by natchcols

I made this recipe for my boyfriend's birthday, his favourite cake is carrot cake. They turned... MORE

Reviewed on feb. 10, 2008 by Star S.

This recipe was fabulous!! I doubled the cupcake recipe and kept the frosting recipe as is... MORE

Reviewed on nov. 19, 2005 by CRAIGTRAYNOR

I only tried making the icing and it was the best tasting I've ever made. Delicious !! MORE

Reviewed on may 9, 2007 by Janer110

The cupcakes turned out excellent! People at work were practically fighting over them. I... MORE

Reviewed on mar. 23, 2008 by Kaylin

Two thumbs up! I cut the frosting recipe in half per the advice of another review, which is... MORE

Reviewed on nov. 2, 2006 by What a Dish!

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.

What a Dish!
nov. 2, 2006

These are SO good! Really decadent. (And I thought I "didn't like" carrot cake.) My daughter saw some beautiful carrot cupcakes w/cream cheese frosting at Trader Joe's and wanted to buy them; I told her we'd do better and make some instead! This recipe looked good, and it was. I have never made carrot cake before and was unsure of the pineapple, but it's great. I also thought the batter was really liquidy, but I guess it's supposed to be that way. I got 15 cupcakes out of this. I reduced the white sugar to 1 cup and it was plenty sweet. I also used 1/2 cup whole wheat pastry flour. I used 1% milk in the frosting, not cream, and it was fine. I made all of the frosting (used Neufchatel), and yes it is too much, but I was expecting that because I read the reviews. I'm going to use the rest to frost some chocolate cookies. The frosting is really good; I added an extra ounce of white chocolate. Next time I would only do 3 cups of sugar- it's pretty sweet as-is. You can really taste the orange too but I like that. This recipe is really good, and almost perfect (except for the sugar) so it gets 5 stars from me!

Was this review helpful? [ YES ]
8 users found this review helpful

These are SO good! Really decadent. (And I thought I "didn't like" carrot cake.) My daughter... MORE