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Carrot Cupcakes with White Chocolate Cream Cheese Icing
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.
π Recipe adapted from AllRecipes
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.
π· Perfect Pairings
Complete your meal with these
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