Carrot Cupcakes with White Chocolate Cream Cheese Icing

4.8

(559)

451 Reviews

119 Photos

These moist carrot cupcakes are easy to make from scratch with shredded carrots, pineapple, spices, and walnuts. A white chocolate cream cheese frosting adds the perfect amount of sweetness to these delicious treats!

Submitted by Anonymous

Updated on February 21, 2024

119

side view of three carrot cake cupcakes with piped frosting garnished with chopped walnuts on a red-patterned ceramic plate

119

Prep Time:

30 mins

Cook Time:

25 mins

Additional Time:

1 hr

Total Time:

1 hr 55 mins

Servings:

12

Yield:

12 cupcakes

Jump to Nutrition Facts

Ingredients

Carrot Cake:

1 ⅛ cups white sugar
⅓ cup brown sugar
2 large eggs, lightly beaten
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
½ cup crushed pineapple
1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup chopped walnuts, divided

Cream Cheese Icing:

2 ounces white chocolate
1 (8-ounce) package cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla extract
½ teaspoon orange extract
4 cups confectioners' sugar
2 tablespoons heavy cream

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with cupcake liners.
To make the carrot cupcakes: Beat white sugar, brown sugar, and eggs together in a bowl; mix in oil and vanilla. Fold in carrots and pineapple.
Mix flour, baking soda, cinnamon, salt, nutmeg and ginger in a separate bowl; add to carrot mixture until evenly moist. Fold in 1/2 of the chopped walnuts. Spoon batter into the prepared liners, filling each 3/4 full.
Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool cupcakes completely on wire racks.
Meanwhile, make the frosting: Melt white chocolate in small saucepan over low heat; stir until smooth and allow to cool to room temperature.
Beat cream cheese and butter together in a large bowl with electric mixer until smooth. Mix in cooled white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in confectioners' sugar until mixture is fluffy; mix in heavy cream. Top each cooled cupcake with frosting and sprinkling with remaining walnuts.

Dianne

Nutrition Facts (per serving)

639	Calories
32g	Fat
85g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 639
% Daily Value *
Total Fat 32g	41%
Saturated Fat 13g	64%
Cholesterol 76mg	25%
Sodium 317mg	14%
Total Carbohydrate 85g	31%
Dietary Fiber 2g	6%
Total Sugars 69g
Protein 6g	12%
Vitamin C 2mg	3%
Calcium 58mg	4%
Iron 2mg	8%
Potassium 191mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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