Carrot Cupcakes with White Chocolate Cream Cheese Frosting

These Carrot Cupcakes are a delightful twist on a classic, combining the rich, earthy flavor of carrots with the tropical sweetness of crushed pineapple. The warm spices of cinnamon, nutmeg, and ginger create a comforting and aromatic base, while chopped walnuts add a satisfying crunch. Topped with a luscious White Chocolate Cream Cheese Frosting that’s delicately flavored with vanilla and orange, these cupcakes are the perfect balance of sweet and tangy. Whether you’re making them for a special occasion or just as a treat, these cupcakes are sure to impress.

Ingredients:

• Cream Cheese Icing:
• 1 oz white chocolate (such as Bakers)
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 tsp vanilla extract
• 1/4 tsp orange extract
• 2 cups powdered sugar
• 1 tbsp heavy cream
• Carrot Cupcakes:
• 2 eggs, lightly beaten
• 1 cup white sugar
• 1/3 cup brown sugar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 2 cups shredded carrots (easily shredded with a food processor or by hand)
• 1/2 cup crushed pineapple, drained
• 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, divided

Instructions:

1. Prepare the Oven and Liners:

• Preheat your oven to 350°F (175°C). Line 18 muffin cups with paper liners to prevent sticking and ensure even baking.

1. Make the White Chocolate Cream Cheese Frosting:

• In a small microwave-safe bowl, heat the white chocolate in 20-30 second intervals, stirring between each until fully melted. Allow it to cool to room temperature.
• In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
• Mix in the cooled white chocolate, vanilla extract, and orange extract until well combined.
• Gradually add the powdered sugar, mixing on low speed until incorporated. Once combined, increase the speed and beat until the frosting is light and fluffy.
• Finally, add the heavy cream and mix until the frosting reaches your desired consistency. Set aside or refrigerate until ready to use.

1. Prepare the Carrot Cupcake Batter:

• In a large bowl, beat together the eggs, white sugar, and brown sugar until smooth. Mix in the vegetable oil and vanilla extract.
• Fold in the shredded carrots and drained crushed pineapple, ensuring they are evenly distributed throughout the batter.
• In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add this dry mixture to the carrot mixture, folding gently until just combined. Do not overmix, as this can result in dense cupcakes.
• Fold in 1/2 cup of the chopped walnuts, reserving the rest for topping.

1. Bake the Cupcakes:

• Fill the prepared muffin cups almost to the top with the batter. This will give the cupcakes a nice dome shape as they bake.
• Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Be careful not to overbake, as this can dry out the cupcakes.
• Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

1. Frost and Decorate:

• Once the cupcakes have cooled completely, frost them with the White Chocolate Cream Cheese Frosting. For a more polished look, you can fill a resealable plastic bag with the frosting, snip off the corner, and pipe the frosting onto the cupcakes. For an even more elegant finish, use a Wilton 2D piping tip to create swirls of frosting.
• Sprinkle the remaining chopped walnuts on top of the frosting for added texture and a beautiful presentation.

1. Serve and Enjoy:

• These cupcakes can be served at room temperature or chilled, depending on your preference. Store any leftovers in the refrigerator to keep the frosting firm and the cupcakes fresh.

Tips:

• Shredding Carrots: For the best texture, shred the carrots finely using a food processor or a box grater. This will help them blend seamlessly into the batter.
• Pineapple: Be sure to drain the crushed pineapple well to prevent excess moisture from making the cupcakes soggy.
• Frosting Consistency: If your frosting is too thick, add a bit more heavy cream to reach your desired consistency. If it’s too thin, you can add a bit more powdered sugar.

These Carrot Cupcakes with White Chocolate Cream Cheese Frosting are the perfect balance of flavors and textures. The sweet, spiced carrot cake pairs beautifully with the rich, tangy frosting, making them a delightful treat for any occasion.