Carrot Cupcakes with White Chocolate Icing

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• Cream Cheese Icing
• 2 ounces white chocolate
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange extract
• 4 cups confectioners' sugar
• 2 tablespoons heavy cream
• Carrot Cake
• 2 eggs, lightly beaten
• 1 1/8 cups white sugar
• 1/3 cup brown sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1/2 cup crushed pineapple
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup chopped walnuts

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. Melt the white chocolate in a microwave-safe bowl in short bursts, stirring until smooth, then let it cool slightly.

3. In a large bowl, whisk the eggs, white sugar, brown sugar, vegetable oil and 1 teaspoon vanilla extract until combined.

4. Stir in the shredded carrots and crushed pineapple until evenly mixed.

5. In another bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg and ginger. Fold the dry ingredients into the wet mixture just until no dry streaks remain, then fold in the chopped walnuts.

6. Divide the batter among the muffin cups, filling each about two-thirds full. Bake for 20 to 25 minutes, until the tops spring back and a toothpick comes out clean. Cool in the tin for 5 minutes, then move to a rack to cool completely.

7. For the icing, beat the softened cream cheese and softened butter until smooth. Add the confectioners' sugar gradually, then beat in the vanilla extract, orange extract, cooled melted white chocolate and heavy cream until fluffy.

8. Spread or pipe the icing over the cooled cupcakes and chill briefly until set before serving.