Carrot Cupcakes with White Chocolate Cream Cheese Icing

Name: Carrot Cupcakes with White Chocolate Cream Cheese Icing
Total time: 115
Yield: 12
Ingredients: 2 ounces white chocolate; 1 (8 ounce) package cream cheese, softened; 0.5 cup unsalted butter, softened; 1 teaspoon vanilla extract; 0.5 teaspoon orange extract; 4 cups confectioners' sugar; 2 tablespoons heavy cream; 2 eggs, lightly beaten; 1.125 cups white sugar; 0.33333334326744 cup brown sugar; 0.5 cup vegetable oil; 1 teaspoon vanilla extract; 2 cups shredded carrots; 0.5 cup crushed pineapple; 1.5 cups all-purpose flour; 1.25 teaspoons baking soda; 0.5 teaspoon salt; 1.5 teaspoons ground cinnamon; 0.5 teaspoon ground nutmeg; 0.25 teaspoon ground ginger; 1 cup chopped walnuts

Recipe by BAKERAMA from allrecipes.com

Dessert 2 Hr. 55 Mins.

Ingredients

12 servings

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2 ounces white chocolate
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1 (8 ounce) package cream cheese, softened
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0.5 cup unsalted butter, softened
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1 teaspoon vanilla extract
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0.5 teaspoon orange extract
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4 cups confectioners' sugar
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2 tablespoons heavy cream
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2 eggs, lightly beaten
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1.125 cups white sugar
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0.33333334326744 cup brown sugar
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0.5 cup vegetable oil

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1 teaspoon vanilla extract
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2 cups shredded carrots
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0.5 cup crushed pineapple
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1.5 cups all-purpose flour
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1.25 teaspoons baking soda
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0.5 teaspoon salt
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1.5 teaspoons ground cinnamon
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0.5 teaspoon ground nutmeg
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0.25 teaspoon ground ginger
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1 cup chopped walnuts

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
In 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.
Beat together the eggs, white 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, 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 muffin cups.
Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.