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These carrot cake cupcakes are moist and tender and topped with amazing white chocolate cream cheese frosting.
My son Clark introduced us to these amazing carrot cake cupcakes with white chocolate cream cheese frosting. I usually don’t care for carrot cake but thanks to this recipe I now love carrot cake cupcakes! The cake is moist and delicious, thanks to the addition of the pineapple. And the white chocolate cream cheese frosting is amazing.
Ingredients Needed
- Carrots
- Crushed Pineapple
- All Purpose Flour
- Sugar, granulated sugar, brown sugar and powdered sugar
- White Chocolate
- Eggs
- Cream Cheese
- Heavy Cream
- Butter
- Vegetable Oil
- Baking Soda
- Pure Vanilla Extract
- Cinnamon, Nutmeg, and Ground Ginger
- Salt
How to Make Carrot Cake Cupcakes
- Grate carrots and set aside.
- Beat eggs and sugar in a bowl until smooth.
- Mix in oil and vanilla extract.
- Fold in carrots and pineapple.
- Combine flour, baking soda, salt, and spices together in a separate bowl.
- Mix the dry ingredients into the carrot mixture until just moistened. Do not over mix
- Scoop batter into lined cupcake tin, filling each cup 2/3 full.
- Bake at 350 degrees F for 20-25 minutes, until the tops spring back when touched.
- Cool on a cooking rack.
- Melt white chocolate in a sauce pan over low heat. Watch closely as it burns easily.
- Stir until smooth and let cool until room temperature
- Mix the cream cheese and butter together and then add mix in cooled white chocolate and vanilla
- Beat in powdered sugar gradually and mix until fluffy, chill if needed.
- Frost carrot cake cupcakes with white chocolate cream cheese frosting.
Tips and Tricks
- Always grate or shred your own carrots versus buying shredded carrots from the store.
- Use your cheese grater for easy shredding.
- Use a scoop to fill the muffin tins with batter. This ensures the muffins are the same size an bake evenly, so you don’t have any dry or unbaked cupcakes.
Check out more of my favorite cupcake recipes:
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Carrot Cake Cupcakes
These carrot cake cupcakes are moist and tender and topped with amazing white chocolate cream cheese frosting.
Prep:10 minutes
Cook:4 hours 25 minutes
Total:35 minutes
Ingredients
Frosting:
- 2 oz white chocolate
- 8 oz cream cheese softened
- ½ cup butter softened
- 1 tsp vanilla extract
- 3-4 cups powdered sugar
- 2 Tbsp heavy cream
Cupcakes:
- 2 eggs lightly beaten
- 1 1/8 cups white sugar
- 1/3 cup brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded carrot raw
- ½ cups crushed pineapple
- 1 ½ cups flour
- 1 ¼ tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- 1/4 tsp ground ginger
Instructions
- Preheat oven to 350 degrees
Frosting:
- Over LOW heat, in a saucepan melt white chocolate. Watch closely as it burns easily. Can also melt it in the microwave.
- Stir until smooth and let cool until at room temperature
- Mix the cream cheese and butter together and then add mix in cooled white chocolate and vanilla
- Gradually beat in powdered sugar and mix until fluffy.
- If frosting is too soft, refrigerate for a while
Cupcakes:
- Beat eggs, white sugar and brown sugar until smooth
- Mix in oil and vanilla
- Fold in carrots and pineapple
- In a separate bowl, mix flour, baking soda, salt, and spices
- Mix the dry ingredients into the carrot mixture until just moistened. Do not overmix
- Bake 20-25 minutes of until the tops spring back
- Let cool and frost
Tips & Notes:
Nutrition Facts:
Calories: 271kcal (14%) Carbohydrates: 37g (12%) Protein: 2g (4%) Fat: 13g (20%) Saturated Fat: 9g (56%) Trans Fat: 1g Cholesterol: 36mg (12%) Sodium: 186mg (8%) Potassium: 82mg (2%) Fiber: 1g (4%) Sugar: 30g (33%) Vitamin A: 2069IU (41%) Vitamin C: 1mg (1%) Calcium: 28mg (3%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Susan M. says
I made these for a luncheon this past weekend and they were fabulous — people enjoyed them so much they were still talking about the cupcakes later in the day. Thanks again for sharing your wonderful recipes.
Beth says
I am glad that you found a use for the muffin liners…I knew you would.
White Chocolate with the cream cheese? Why didn’t I think of that? I can’t wait to try them. I have a recipe for morning glory muffins that just might need the addition of this frosting 🙂
Leigh Anne@YourHomebased Mom says
Definitely just grease your muffin pan