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Carrot Cupcakes

Carrot Cupcakes
A medley of spices and a fluffy white chocolate frosting star in this recipe from Angela Coulter of Blairsville, Pennsylvania. “They're moist and light-tasting...a little different from your average cupcake,” says Angela.
12 ServingsPrep: 30 min. Bake: 25 min. + cooling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup plus 2 tablespoons sugar
  • 1/3 cup packed brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups finely shredded carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts
  • WHITE CHOCOLATE CREAM CHEESE FROSTING:
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 ounce white baking chocolate, melted and cooled
  • 1 tablespoon heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon orange extract
  • 2 cups confectioners' sugar
  • Chopped walnuts, optional
© Taste of Home 2013

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Carrot Cupcakes (continued)

Directions

  • In a large bowl, combine the first eight ingredients. In another
  • bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just
  • until moistened. Fold in the carrots, pineapple and walnuts.
  • Fill paper-lined muffin cups three-fourths full. Bake at 350° for
  • 25-28 minutes or until a toothpick comes out clean. Cool for 10
  • minutes before removing from pan to a wire rack.
  • For frosting, in a small bowl, beat cream cheese and butter until
  • smooth. Beat in the chocolate, cream and extracts. Gradually beat in
  • confectioners' sugar until smooth. Pipe or spread over cupcakes,
  • garnish with walnuts is desired. Store in the refrigerator. Yield: 1
  • dozen.
Nutrition Facts: 1 serving (1 each) equals 458 calories, 21 g fat (7 g saturated fat), 58 mg cholesterol, 188 mg sodium, 63 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013