Carrot Cupcakes with White Chocolate Cream Cheese Icing

Recipe View 5 mins Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. (5 minutes)

Recipe View 10 mins In a large bowl, whisk together granulated sugar, brown sugar, and eggs until light and fluffy. Gradually whisk in vegetable oil and vanilla extract until well combined. Gently fold in shredded carrots and drained crushed pineapple. (10 minutes)

Recipe View 5 mins In a separate medium bowl, whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in half of the chopped walnuts. (5 minutes)

Recipe View 5 mins Divide batter evenly among the prepared cupcake liners, filling each about 3/4 full. (5 minutes)

Recipe View 25 mins Bake in the preheated oven for 22-25 minutes, or until a wooden skewer inserted into the center comes out clean. (25 minutes)

Recipe View 5 mins Let cupcakes cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

Recipe View 15 mins While the cupcakes are cooling, prepare the frosting: Gently melt the finely chopped white chocolate in a double boiler or in the microwave in 30-second intervals, stirring until smooth. Let cool to room temperature. (15 minutes)

Recipe View 5 mins In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. Beat in the cooled melted white chocolate, vanilla extract, and orange extract until well combined. (5 minutes)

Recipe View 5 mins Gradually beat in confectioners' sugar until the frosting is light and fluffy. Add heavy cream, one tablespoon at a time, until the desired consistency is reached. (5 minutes)

Recipe View 10 mins Once the cupcakes are completely cooled, frost each cupcake with the white chocolate cream cheese frosting. Sprinkle the remaining chopped walnuts over the top of the frosted cupcakes. (10 minutes)