This is an easy recipe for carrot cupcakes. The icing has white chocolate added to the cream cheese for a rich and sweet topping.
Carrot Cupcakes
- 1 box spice cake mix
- 1 1/3 cup water
- 1/3 cup oil
- 3 eggs
- 1 cup carrot pulp
- 1/2 cup crushed pineapple
- 1/2 cup walnuts, chopped
Icing:
- 2 ounces white chocolate chips, melted
- 1 (8 oz) bar cream cheese, room temperature
- 5 tsp butter, softened (salted)
- 1 tsp vanilla
- 4 cups powdered sugar
Preheat oven to 350*.
Spray 2 cupcake pans with no-stick butter spray.
Prepare cupcake mix by combining all ingredients together in a large bowl. Whisk until well blended.
Pour batter into prepared pans about 3/4 full, per cup.
Bake for 20 minutes.
Cool.
While cupcakes are cooling, prepare the icing:
Melt chocolate in microwave for 1 minute, stirring after 30 seconds.
Beat together cream cheese and butter.
Add chocolate and vanilla.
Once blended, add powdered sugar, one cup at a time.
Spread over cupcakes when they are cooled, about 15-20 minutes.
Makes 24 cupcakes.
Try these stores to purchase your ingredients in Raleigh, NC:
The Fresh Market, 6325 Falls of Neuse Road in Raleigh.
Earth Fare, 10341 Moncreiffe Road in Raleigh, 27617
Comments
This sounds so yummy. I was wanting to bake something for desert and this sounds like the ticket.
This looks Yummy! I will definitely bake these!
I don't know if you'll see this, but carrot pulp? How does that affect texture?
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