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

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

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.

Originally published as Carrot Cupcakes with White Chocolate Cream Cheese Icing in Taste of Home April/May 2007

Reviews

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Average Rating:

Rosenelsonwest

Apr 22, 2011

You can't go wrong with these!
BrookesPearl

Apr 4, 2011

They had a good flavor and are very moist, but quite a few of them fell in the middle and the tops were almost caramelized. They didn't rise right and were all flat.
l2bake

May 15, 2010

Wonderful! I also added about 1/2 cup chocolate chips to the batter and use an ounce of milk chocolate in the frosting instead of the white chocolate.. very good results!
annalisa_harmon

May 13, 2010

This is really good!
tankala143

May 13, 2010

Loved it. Going to make them for my party next week.
Lambolena

May 6, 2010

Excellent recipe! The frosting is not overwelming and the cupcake and frosting flavors blend together nicely! These cupcakes are moist and easy to make! Good with no frosting! Yummy!
onegangan

May 4, 2010

These were the best cupcakes I have ever tasted. I made them for our bake sale at Church and sold all of them for a $1.25 each. Everyone loved them. Thank you for the recipe.
beverlymrickert

May 3, 2010

Very fast and easy to make. Very moist and they were delicious
rport

May 3, 2010

Great flavor, nice and soft. Icing excellant!
sunset28468

May 3, 2010

The cupcakes are AWESOME