- Vegetable oil: Adds richness and moistness in the cupcake
- Vanilla extract: Enhances flavor; use pure vanilla for better taste
- Salt: Balances flavors (a pinch)
- White chocolate chips: For creamy texture and white chocolate flavor
- Cream cheese: Primary ingredient for the cream cheese icing
- Butter: Softens cream cheese, adds richness
- Powdered sugar: Sweetening agent for the icing; use organic if preferred
- Heavy whipping cream: Thins out the icing to desired consistency
- Vanilla extract (again): For added flavor in the icing
- Lemon juice or vinegar: Aids in stabilizing the whipped cream cheese frosting
Steps
### How to Make Carrot Cupcakes with White Chocolate Cream Cheese Icing
#### Ingredients:
- **Cupcake Batter:**
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 tsp ground nutmeg
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 3/4 cup grated carrots (about 5 medium carrots)
- **White Chocolate Cream Cheese Icing:**
- 8 oz cream cheese, softened
- 1 cup white chocolate chips
- 2 cups powdered sugar
- 1 tbsp milk or heavy cream
- 1 tsp vanilla extract
#### Equipment:
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Whisk
- Spatula
- Cupcake liners
- Baking pan
### Step-by-Step Instructions:
#### Preparing the Cupcakes:
1. **Preheat Your Oven:**
- Set your oven to 350°F (175°C). Place a rack in the middle of the oven.
2. **Mix Dry Ingredients:**
- In a medium bowl, combine flour, baking powder, cinnamon, salt, and nutmeg. Stir well until mixed thoroughly.
3. **Cream Together Wet Ingredients:**
- In another large mixing bowl, beat together sugar, vegetable oil, egg, and vanilla extract on medium speed using an electric mixer for about 2 minutes or until well combined and creamy.
4. **Combine Dry and Wet Mixtures:**
- Gradually add the dry ingredients to the wet mixture in three parts, alternating with grated carrots. Start and end with the dry ingredients, mixing just until incorporated.
5. **Fill Cupcake Liners:**
- Divide batter evenly among prepared cupcake liners, filling each about 2/3 full.
6. **Bake:**
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes before transferring to wire rack to fully cool.
#### Preparing the Icing:
7. **Prepare White Chocolate Melt:**
- In a small saucepan, heat white chocolate chips and milk over low heat, stirring until smooth and well combined. Remove from heat and set aside to slightly cool but remain pourable.
8. **Mix Cream Cheese Icing Base:**
- In the bowl of an electric mixer, beat cream cheese on medium speed for 1-2 minutes or until creamy.
9. **Add Sugar and Vanilla:**
- Gradually add powdered sugar in two parts, mixing well after each addition. Add vanilla extract.
10. **Fold in White Chocolate Melt:**
- With the mixer running on low speed, gradually fold in cooled white chocolate mixture until fully incorporated and smooth.
#### Assembling the Cupcakes:
11. **Apply Icing:**
- Once cupcakes have completely cooled, use a piping bag fitted with a large round tip or spoon to apply frosting onto each cupcake.
12. **Garnish (Optional):**
- Dust with a bit of cinnamon or sprinkle with chopped walnuts for an extra touch of flavor and texture.
#### Tips for Success:
- Ensure your ingredients are at room temperature before mixing.
- Do not overmix the batter once you add the carrots to prevent dense cupcakes.
- Keep the white chocolate mixture warm but not hot while adding it to the cream cheese; this will help achieve a smooth consistency in the icing.
By following these detailed steps, you can create delicious carrot cupcakes with a rich and creamy white chocolate cream cheese frosting that’s perfect for any occasion. Enjoy your baking!