Carrot Cupcakes with White Chocolate Cream Cheese Icing

Ingredients

• 2 ounces white chocolate
• 1 (8 ounce) package cream cheese, softened
• ½ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• ½ teaspoon orange extract
• 4 cups confectioners' sugar
• 2 tablespoons heavy cream
• + 14 more ingredients
• • 2 eggs, lightly beaten
  • 1 ¹/₈ cups white sugar
  • ¹/₃ cup brown sugar
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots
  • ½ cup crushed pineapple
  • 1 ½ cups all-purpose flour
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup chopped walnuts

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups. 2. In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature. 3. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 te...

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