These moist carrot cupcakes are easy to make from scratch with shredded carrots, pineapple, spices, and walnuts. A white chocolate cream cheese frosting adds the perfect amount of sweetness to these delicious treats!
Ingredients
- ⅛ cups white sugar: 1 piece
- brown sugar: 0.33333 cup
- eggs, lightly: 2 piece (beaten)
- vegetable oil: 0.5 cup
- vanilla extract: 1 tsp
- carrots: 2 cups (shredded)
- pineapple: 0.5 cup (crushed)
- ½ cups all-purpose flour: 1 piece
- ¼ teaspoons baking soda: 1 piece
- ½ teaspoons ground cinnamon: 1 piece
- salt: 0.5 tsp
- ground nutmeg: 0.5 tsp
- ground ginger: 0.25 tsp
- walnuts: 1 cup (divided, chopped)
- ounces white chocolate: 2 piece
- (8-ounce) package cream cheese: 1 piece (softened)
- unsalted butter: 0.5 cup (softened)
- vanilla extract: 1 tsp
- orange extract: 0.5 tsp
- confectioners' sugar: 4 cups
- heavy cream: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with cupcake liners.
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To make the carrot cupcakes: Beat white sugar, brown sugar, and eggs together in a bowl; mix in oil and vanilla. Fold in carrots and pineapple.
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Mix flour, baking soda, cinnamon, salt, nutmeg and ginger in a separate bowl; add to carrot mixture until evenly moist. Fold in 1/2 of the chopped walnuts. Spoon batter into the prepared liners, filling each 3/4 full.
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Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool cupcakes completely on wire racks.
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Meanwhile, make the frosting: Melt white chocolate in small saucepan over low heat; stir until smooth and allow to cool to room temperature.
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Beat cream cheese and butter together in a large bowl with electric mixer until smooth. Mix in cooled white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in confectioners' sugar until mixture is fluffy; mix in heavy cream. Top each cooled cupcake with frosting and sprinkling with remaining walnuts. Dianne
