carrot cupcakes.

yes.
ohhhh yes! :]

once again, as i always say, make these.
we have made them twice.
two nights in a row.
can you believe it?!

and as long as you don't over-mix it like someone did the second time we had them, they are outright scrumptious!!
here's the recipe in print, if that picture above doesn't do it for ya. ;)

carrot cupcakes
with white chocolate cream cheese frosting

1 1/4 cups flour
1/2 t ground ginger
1/2 t ground nutmeg
3/4 t baking powder
1/4 t baking soda
1/4 t salt
2 eggs
3/4 cup sugar
3 T walnut or vegetable oil
1/2 t vanilla extract
1 cup walnut halves
3 T candied ginger, finely chopped
zest of 1 orange
1 cup grated carrots

1. preheat oven to 350. line muffin tins with paper liners.
2. in a medium bowl, sift together flour, spices, baking powder, baking soda, and salt.
3. in a large bowl, beat eggs and sugar together for a full 5 minutes.
4. slowly add oil to egg mixture until well mixed. stir in vanilla extract.
5. add walnuts, ginger, orange zest, and carrots to egg mixture; mix well. fold in dry ingredients.
6. using a spoon, fill lined muffin tins about 2/3 full. bake until a toothpick inserted in the center of one comes out clean, about 25-30 minutes.
7. let the muffins cool for a little while, then make this frosting v and spread that on top, as thick as you dare. ;)
8. enjoy!! :)

frosting
2 oz white chocolate
8 oz cream cheese, softened
½ C butter, softened
1 tsp vanilla extract
3-4 C powdered sugar
2 Tbsp heavy cream
♥