Carrot Cupcakes with White Chocolate Cream Cheese Icing

Ingredients and Weight:

For the Cupcakes: * All-purpose flour: 225g (1 3/4 cups) * Granulated sugar: 225g (1 cup) * Baking powder: 10g (2 teaspoons) * Baking soda: 5g (1 teaspoon) * Ground cinnamon: 5g (1 teaspoon) * Ground ginger: 2.5g (1/2 teaspoon) * Grated carrots: 200g (1 cup) * Vegetable oil: 100ml (1/2 cup) * Large eggs: 2 * Vanilla extract: 5ml (1 teaspoon)

For the White Chocolate Cream Cheese Icing: * Cream cheese, softened: 140g (5 ounces) * Unsalted butter, softened: 115g (1/2 cup) * Confectioners' sugar: 300g (2 1/2 cups) * White chocolate chips: 100g (1/2 cup) * Vanilla extract: 5ml (1 teaspoon)

Preparation Time:

• 10 minutes (for the cupcakes)
• 10 minutes (for the icing)

Preparation Time:

• 25-30 minutes (for the cupcakes)
• 15 minutes (for the icing)

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

For the Cupcakes: 1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners. 2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and ginger. 3. In a large bowl, whisk together carrots, oil, eggs, and vanilla extract. 4. Add dry ingredients to wet ingredients and whisk until just combined. Do not overmix. 5. Fill prepared muffin cups about 2/3 full. 6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 7. Allow cupcakes to cool completely on a wire rack.

For the White Chocolate Cream Cheese Icing: 1. In a large bowl, beat cream cheese and butter until smooth and creamy. 2. Gradually add confectioners' sugar, beating until light and fluffy. 3. Stir in white chocolate chips and vanilla extract. 4. Pipe or spread frosting onto cooled cupcakes.

Nutritional Information:

Per Cupcake: * Calories: 250 * Total Fat: 12g * Saturated Fat: 6g * Cholesterol: 50mg * Sodium: 150mg * Total Carbohydrates: 35g * Dietary Fiber: 2g * Sugars: 25g * Protein: 4g

Dish Characteristics:

• Moist and fluffy cupcakes with a sweet and earthy carrot flavor
• Rich and creamy white chocolate cream cheese icing with a hint of vanilla
• Visually appealing with its bright orange carrots and white icing

User Comments:

• "These cupcakes are incredible! The carrot flavor is perfect, and the icing is to die for."
• "I'm not usually a fan of carrot cake, but these cupcakes have changed my mind."
• "The combination of carrots and white chocolate is genius. It's a unique and delicious treat."
• "My kids loved these cupcakes. They're the perfect size for little hands."
• "I highly recommend these cupcakes for any occasion. They're sure to impress your guests."

Special Precautions and Tips:

• Do not overmix the batter, as this can result in dense cupcakes.
• Make sure the cupcakes are completely cooled before frosting them.
• If you don't have white chocolate chips, you can use chopped white chocolate instead.
• For a more intense carrot flavor, use grated carrots that are fresh and have not been peeled.