Carrot Cupcakes with White Chocolate Cream Cheese Icing
Carrots were originally purple and yellow, not orange!
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Carrot Cupcakes with White Chocolate Cream Cheese Icing
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Grate the carrots and set aside.
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In a mixing bowl, whisk together the flour, baking powder, ground cinnamon, and salt.
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In a separate bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with the milk. Fold in the grated carrots.
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Spoon the batter into cupcake liners, filling each about 2/3 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
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While the cupcakes are cooling, melt the white chocolate in a heatproof bowl over simmering water. Let it cool slightly.
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In a separate bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, beating until well combined.
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Fold in the melted white chocolate until smooth and creamy.
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Once the cupcakes have cooled completely, spread the white chocolate cream cheese icing on top.
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Enjoy your delicious carrot cupcakes with white chocolate cream cheese icing!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
