Carrot Cake Cupcakes with White Choc Frosting

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Carrot Cake Cupcakes with White Choc Frosting
Carrot Cake Cupcakes with White Choc Frosting

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Frosting:

  • 2 2

    2 oz white chocolate

  • 8 8

    8 oz cream cheese, softened

  • 1/2 1/2

    1/2 cup butter, softened

  • 1 1

    1 teaspoon vanilla extract

  • 3-4 3-4

    3-4 cups powdered sugar

  • 2 2

    2 tablespoons heavy cream *

  • Muffins:

  • 2 2

    2 eggs, lightly beaten

  • 1 1/8 1 1/8

    1/8 cup white sugar

  • 1/3 1/3

    1/3 cup brown sugar

  • 1/2 1/2

    1/2 oil*

  • 1 1

    1 teaspoon vanilla extract

  • 2 2

    2 cups shredded carrot, raw

  • 1/2 1/2

    1/2 cup crushed pineapple

  • 1 1/2 1 1/2

    1/2 cups flour

  • 1 1/4 1 1/4

    1/4 teaspoon baking soda

  • 1/2 1/2

    1/2 teaspoon salt

  • 1 1/2 1 1/2

    1/2 teaspoon cinnamon*

  • 1/2 1/2

    1/2 teaspoon nutmeg*

  • 1/4 1/4

    1/4 teaspoon ground ginger*

Directions

1. Preheat oven to 350 degrees 2. Frosting: In a saucepan on LOW heat, melt white chocolate. Stir until smooth and let cool until at room temperature. 3. Beat together cream cheese and butter, mix in white chocolate and vanilla. 4. Gradually beat in powdered sugar until fluffy. (Taste along the way so you don’t put in too much.) Mix in heavy cream. 5. Refrigerate in a piping bag to chill if the frosting is too soft. 6. Beat eggs, white sugar and brown sugar until smooth. Mix in oil and vanilla. Fold in carrots and pineapple. 7. In a separate bowl, mix flour, baking soda, salt, and spices. 8. Mix the dry ingredients into the carrot mixture until just moistened. Do not over mix. Fold in nuts if desired. 9. Bake 20-25 minutes of until the tops spring back. 10. Let cool and frost. I used the Ateco tip #867.

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