Carrot cupcakes with white chocolate cream cheese icing

  • 520saves
  • 55min

About this recipe: This is a very moist and light muffin. It's not too sweet and not greasy like other carrot cakes can be. The white chocolate cream cheese icing adds just enough sweetness to round it off.

BAKERAMA

Ingredients

Serves: 12 

  • For the icing
  • 50g (2 oz) white chocolate
  • 1 (200g) tub cream cheese, softened
  • 100g (4 oz) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 500g (1 1/4 lb) icing sugar
  • 2 tablespoons double cream
  • For the cupcakes
  • 2 eggs, lightly beaten
  • 225g (8 oz) caster sugar
  • 5 tablespoons dark brown soft sugar
  • 100ml (4 fl oz) vegetable oil
  • 1 teaspoon vanilla extract
  • 250g (9 oz) grated carrots
  • 125g (4 1/2 oz) crushed pineapple
  • 200g (7 oz) plain flour
  • 1 1/4 teaspoons bicarbonate of soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 100g (4 oz) chopped walnuts

Method

Prep:30min  ›  Cook:25min  ›  Ready in:55min 

  1. Preheat oven to 180 C / Gas mark 4. Lightly grease a 12-cup muffin tin, or line with paper muffin cases.
  2. In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
  3. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla and orange extract. Gradually beat in the icing sugar until the mixture is fluffy. Mix in double cream.
  4. Beat together the eggs, caster sugar and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, bicarbonate of soda, salt, cinnamon, nutmeg and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 of the walnuts. Transfer to the prepared muffin tin.
  5. Bake 25 minutes in the preheated oven, or until a skewer inserted in the centre of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

Make it lighter...

Use light cream cheese if you want to save some fat and calories!

How to ice a cake video

Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!

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Reviews (18)

Joo
by
7

Altered ingredient amounts. Replace the recommended topping with - 150g marscaponne, 1 tablespoon icing sugar, 2 tablespoons very finely grated carrot mixed together and sprinkled with the remaining chopped walnuts. - 15 Sep 2010

Fliberty
5

Best ever carrot cake, so moist and fluffy. The icing is amazing (and addictive!) These are very easy to make. Since I love these so much, my husband used this recipe to make my Birthday cake, the result was fantastic. Best Birthday cake ever! - 27 Jan 2012

Valentina27
4

it was absolutely amazing anyone who does not make it is a fool - 02 Feb 2012

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