Carrot Cupcakes
Carrot Cupcakes
Craving cupcakes, but not the guilt of it? Try the sweet, carrot version of it!
Equipment
- 12 Standard Cupcake Cups with Paper Liners
- Small Saucepan
- Medium Bowl
- Whisk
- Oven
Ingredients
- 2 Eggs Lightly Beaten
- 1 ⅛ cups White Sugar
- ⅓ cup Brown Sugar
- ½ cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1 ⅓ cups Hanover Foods Small Crinkle Sliced Carrots cooked per packaging instructions and mashed
- 1 ½ cups All-Purpose Flour
- ¼ tsp Baking Soda
- ½ tsp Salt
- 1 ½ tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ¼ tsp Ground Ginger
- 1 cup Chopped Walnuts
- 2 oz White Chocolate
- 8 oz Cream Cheese softened
- ½ cup Unsalted Butter softened
- 1 tsp Vanilla Extract
- ½ tsp Orange Extract
- 4 cups Confectioners’ Sugar
- 2 tbsp Heavy Cream
Instructions
- Preheat oven to 350 F°. Line 12 standard cupcake cups with paper liners, set aside.
- For icing, start with a small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
- 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 confectioners’ sugar until the mixture is fluffy. Mix in heavy cream.
- For cupcakes, beat together the eggs, white sugar, and brown sugar in a bowl, then mix in the oil and vanilla. Fold in mashed carrots. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared cupcake cups.
- Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
Tried this recipe?Let us know how it was!
