Carrot Cupcakes with White Chocolate Cream Cheese Icing
These moist carrot cupcakes are easy to make from scratch with shredded carrots, pineapple, spices, and walnuts. A white chocolate cream cheese frosting adds the perfect amount of sweetness to these delicious treats!
white sugar
1 ⅛
cups
brown sugar
⅓
cup
eggs, lightly beaten
2
large
vegetable oil
½
cup
vanilla extract
1
teaspoon
shredded carrots
2
cups
crushed pineapple
½
cup
all-purpose flour
1 ½
cups
baking soda
1 ¼
teaspoons
ground cinnamon
1 ½
teaspoons
salt
½
teaspoon
ground nutmeg
½
teaspoon
ground ginger
¼
teaspoon
chopped walnuts, divided
1
cup
white chocolate
2
ounces
cream cheese, softened
1
(8-ounce) package
unsalted butter, softened
½
cup
vanilla extract
1
teaspoon
orange extract
½
teaspoon
confectioners' sugar
4
cups
heavy cream
2
tablespoons
 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with cupcake liners.
  To make the carrot cupcakes: Beat white sugar, brown sugar, and eggs together in a bowl; mix in oil and vanilla. Fold in carrots and pineapple.
  Mix flour, baking soda, cinnamon, salt, nutmeg and ginger in a separate bowl; add to carrot mixture until evenly moist. Fold in 1/2 of the chopped walnuts. Spoon batter into the prepared liners, filling each 3/4 full.
  Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool cupcakes completely on wire racks.
  Meanwhile, make the frosting: Melt white chocolate in small saucepan over low heat; stir until smooth and allow to cool to room temperature.
  Beat cream cheese and butter together in a large bowl with electric mixer until smooth. Mix in cooled white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in confectioners' sugar until mixture is fluffy; mix in heavy cream. Top each cooled cupcake with frosting and sprinkling with remaining walnuts.
