Carrot Cupcakes with White Chocolate Cream Cheese Frosting




  1. Preheat oven to 350 degrees. Line cupcake pan with cupcake baking cup liners
  2. In medium bowl combine flour, baking powder, baking soda, salt, ground cinnamon and nutmeg.
  3. Beat eggs, sugar and brown sugar in large bowl. Mix in oil, vanilla, carrots and pineapple. Add flour mixture to pineapple/carrot mixture and stir just until combined and evenly moistened. Fold in 1/2 cup walnuts Fill cupcake baking cups about 3/4 of the way up.
  4. Bake 25-30 minutes.
  5. Melt chocolate chips in microwave according to manufacturers instructions. Allow to cool to room temperature.
  6. In a stand mixer beat cream cheese and butter until smooth. Mix in white chocolate and orange extract. Gradually add powdered sugar until icing is creamy. Mix in half n half.
  7. Ice cupcakes after they are completely cool. Sprinkle with remaining chopped walnuts.


Makes 12 cupcakes


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