Carrot Cake Cupcakes

Here is the recipe to my highly requested CARROT CAKE CUPCAKES:

2 eggs slightly beaten 

1-1/8 c white sugar 

1/3 c brown sugar 

1/2 c vegetable oil 

1 t vanilla extract 

2 c shredded carrots 

1/2 c crushed pineapple 

1-1/2 c flour 

1-1/4 t baking soda 

1/2 t salt 

1-1/2 t cinnamon

1/2 t ground nutmeg 

1/4 t ground ginger 

3/4 c finely chopped walnuts, divided  

Combine flour, baking soda, salt and spices and set aside.  Add sugars and slightly beaten eggs to large mixing bowl and combine.  Add oil and vanilla extract.  Add carrots, pineapple, 1/2 c chopped walnuts and dry ingredients and mix until combined.  Fill cupcake liners two-thirds full and bake at 350 degrees for 20-25 minutes.  Cool and frost with recipe below.

CREAM CHEESE FROSTING:

2 oz white chocolate 

1 (8 oz) pkg cream cheese, softened 

1/2 c butter, softened

1 t vanilla extract 

1/2 t orange extract 

4 c powdered sugar 

2 T heavy cream 

Melt white chocolate in a double boiler and let cool slightly.  While chocolate is cooling, beat butter until light and fluffy approximately 3 minutes.  Add softened cream cheese and extracts. Add cooled chocolate. Sift powdered sugar and add to bowl gradually.  Finally add heavy cream and mix until fluffy.  Pipe onto cooled cupcakes.  Sprinkle with remaining chopped walnuts.