carrot cupcakes with white chocolate cream cheese icing

Author of this recipe: Carlotta Shartrand

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Yummy carrot cupcakes with a zingy topping of white chocolate cream cheese icing! #carrotcupcakes #whitechocolateicing #vegncupcakes

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Ingredients

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Steps

  1. ### How to Make Carrot Cupcakes with White Chocolate Cream Cheese Icing
  2. #### Ingredients:
  3. - **Cupcake Batter:**
  4. - 1 cup all-purpose flour
  5. - 1 tsp baking powder
  6. - 1/2 tsp ground cinnamon
  7. - 1/4 tsp salt
  8. - 1/2 tsp ground nutmeg
  9. - 3/4 cup granulated sugar
  10. - 1/2 cup vegetable oil
  11. - 1 large egg, at room temperature
  12. - 1 tsp vanilla extract
  13. - 3/4 cup grated carrots (about 5 medium carrots)
  14. - **White Chocolate Cream Cheese Icing:**
  15. - 8 oz cream cheese, softened
  16. - 1 cup white chocolate chips
  17. - 2 cups powdered sugar
  18. - 1 tbsp milk or heavy cream
  19. - 1 tsp vanilla extract
  20. #### Equipment:
  21. - Mixing bowls
  22. - Electric mixer
  23. - Measuring cups and spoons
  24. - Whisk
  25. - Spatula
  26. - Cupcake liners
  27. - Baking pan
  28. ### Step-by-Step Instructions:
  29. #### Preparing the Cupcakes:
  30. 1. **Preheat Your Oven:**
  31. - Set your oven to 350°F (175°C). Place a rack in the middle of the oven.
  32. 2. **Mix Dry Ingredients:**
  33. - In a medium bowl, combine flour, baking powder, cinnamon, salt, and nutmeg. Stir well until mixed thoroughly.
  34. 3. **Cream Together Wet Ingredients:**
  35. - In another large mixing bowl, beat together sugar, vegetable oil, egg, and vanilla extract on medium speed using an electric mixer for about 2 minutes or until well combined and creamy.
  36. 4. **Combine Dry and Wet Mixtures:**
  37. - Gradually add the dry ingredients to the wet mixture in three parts, alternating with grated carrots. Start and end with the dry ingredients, mixing just until incorporated.
  38. 5. **Fill Cupcake Liners:**
  39. - Divide batter evenly among prepared cupcake liners, filling each about 2/3 full.
  40. 6. **Bake:**
  41. - Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes before transferring to wire rack to fully cool.
  42. #### Preparing the Icing:
  43. 7. **Prepare White Chocolate Melt:**
  44. - In a small saucepan, heat white chocolate chips and milk over low heat, stirring until smooth and well combined. Remove from heat and set aside to slightly cool but remain pourable.
  45. 8. **Mix Cream Cheese Icing Base:**
  46. - In the bowl of an electric mixer, beat cream cheese on medium speed for 1-2 minutes or until creamy.
  47. 9. **Add Sugar and Vanilla:**
  48. - Gradually add powdered sugar in two parts, mixing well after each addition. Add vanilla extract.
  49. 10. **Fold in White Chocolate Melt:**
  50. - With the mixer running on low speed, gradually fold in cooled white chocolate mixture until fully incorporated and smooth.
  51. #### Assembling the Cupcakes:
  52. 11. **Apply Icing:**
  53. - Once cupcakes have completely cooled, use a piping bag fitted with a large round tip or spoon to apply frosting onto each cupcake.
  54. 12. **Garnish (Optional):**
  55. - Dust with a bit of cinnamon or sprinkle with chopped walnuts for an extra touch of flavor and texture.
  56. #### Tips for Success:
  57. - Ensure your ingredients are at room temperature before mixing.
  58. - Do not overmix the batter once you add the carrots to prevent dense cupcakes.
  59. - Keep the white chocolate mixture warm but not hot while adding it to the cream cheese; this will help achieve a smooth consistency in the icing.
  60. By following these detailed steps, you can create delicious carrot cupcakes with a rich and creamy white chocolate cream cheese frosting that’s perfect for any occasion. Enjoy your baking!

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Nutrition Information

CaloriesN/A kcal
FatN/A g
CarbohydratesN/A g
ProteinN/A g

Tips and Tricks

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Recipe History

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Allergy Information

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