Dessert

Carrot Cupcakes with White Chocolate Cream Cheese Icing is for Dessert.

Carrot Cupcakes with White Chocolate Cream Cheese Icing takes 30 minutes to prepare.

Carrot Cupcakes with White Chocolate Cream Cheese Icing takes 25 minutes to cook.

Carrot Cupcakes with White Chocolate Cream Cheese Icing makes 12 servings.

The ingredients for Carrot Cupcakes with White Chocolate Cream Cheese Icing are:

White Chocolate Cream Cheese Icing

2 oz white chocolate
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1/2 tsp vanilla extract
1 tbsp grated orange zest
2 cups icing sugar
1 tbsp heavy cream


Carrot Cake

2 eggs, lightly beaten
1 1/8 cups white sugar
1/3 cup brown sugar
1/2 cup vegetable oil
1 tsp vanilla extract
2 cups shredded carrots
1/2 cup crushed pineapple
1 1/2 cups all-purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 cup chopped walnuts

Here is how you make Carrot Cupcakes with White Chocolate Cream Cheese Icing:

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 CupcakesNumber of Servings: 12Recipe submitted by SparkPeople user CPOST90.

The nutritional information for Carrot Cupcakes with White Chocolate Cream Cheese Icing is:

• Servings Per Recipe: 12
• 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