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Spiced Carrot Cupcakes

Name: Spiced Carrot Cupcakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1 dozen.
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

9 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 25 min. + cooling

Makes

1 dozen

A medley of spices and a fluffy white chocolate frosting star in this cupcake recipe. They're moist and light-tasting...a little different from your average cupcake. Angela Coulter, Blairsville, Pennsylvania

Spiced Carrot Cupcakes Recipe photo by Taste of Home

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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

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.

Nutrition Facts

1 each: 458 calories, 21g fat (7g saturated fat), 58mg cholesterol, 188mg sodium, 63g carbohydrate (48g sugars, 1g fiber), 5g protein.

Spiced Carrot Cupcakes

Ingredients

Directions

Nutrition Facts

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