Carrot Cupcakes with White Chocolate Cream Cheese Icing

Why You’ll Love This Recipe

• Moist and Flavorful: Pineapple and shredded carrots keep the cupcakes tender and full of flavor.
• Spiced Perfectly: A blend of cinnamon, nutmeg, and ginger adds warm, comforting notes.
• Creamy Frosting: White chocolate cream cheese icing provides a sweet and smooth topping.
• Easy to Make: Straightforward steps with common ingredients yield bakery-quality cupcakes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. In a bowl, beat white sugar, brown sugar, and eggs together. Mix in vegetable oil and vanilla extract. Fold in shredded carrots and crushed pineapple.
3. In a separate bowl, whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger. Add dry ingredients to the carrot mixture, stirring until evenly moist. Fold in half of the chopped walnuts.
4. Spoon batter into cupcake liners, filling each about ¾ full.
5. Bake for about 25 minutes or until tops spring back when lightly pressed. Cool completely on wire racks.
6. Meanwhile, melt white chocolate over low heat in a small saucepan, stirring until smooth. Let cool to room temperature.
7. Beat cream cheese and butter in a large bowl until smooth. Mix in cooled white chocolate, vanilla, and orange extract. Gradually beat in confectioners’ sugar until fluffy. Mix in heavy cream.
8. Frost cooled cupcakes generously with the icing and sprinkle with remaining chopped walnuts.

Servings and Timing

Servings: 12 cupcakes
Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time (cooling and frosting): 1 hour
Total Time: 1 hour 55 minutes

Variations

• Add Raisins: Stir in ½ cup raisins or dried cranberries for extra texture.
• Nut-Free: Omit walnuts or substitute with sunflower seeds.
• Zesty Twist: Add lemon zest to the batter or frosting for a citrus flavor.
• Spice Level: Increase cinnamon or ginger for a stronger spice flavor.

Storage/Reheating

• Store cupcakes in an airtight container in the refrigerator for up to 3 days.
• Bring to room temperature before serving for the best texture and flavor.
• Do not freeze frosted cupcakes, as frosting texture may change.

FAQs

Can I make the frosting ahead of time?

Yes, prepare frosting a day ahead and keep refrigerated; bring to room temperature before frosting.

Can I substitute cream cheese?

Neufchâtel cheese can be used for a lower-fat option.

Can I use canned carrots?

Fresh shredded carrots are preferred for texture but canned can be used if drained well.

How do I avoid soggy cupcakes?

Be sure not to overmix batter and bake fully until springy to touch.

Can I use regular sugar instead of brown sugar?

Brown sugar adds moisture and flavor, but white sugar can be substituted if necessary.

What if I don’t have orange extract?

Use additional vanilla extract or a splash of orange juice concentrate.

Are these cupcakes gluten-free?

No, but a gluten-free flour blend can be substituted.

Can I make mini cupcakes?

Yes, reduce baking time to about 12-15 minutes.

How do I keep walnuts crunchy?

Add walnuts just before baking or sprinkle on top after frosting.

Can I double this recipe?

Yes, double all ingredients and bake in batches or larger pans.

Conclusion

Carrot Cupcakes with White Chocolate Cream Cheese Icing combine moist, spiced cake with a rich, sweet frosting for a truly indulgent treat. Perfect for special occasions or everyday enjoyment, this recipe is easy to follow and yields bakery-quality cupcakes that everyone will love.

Carrot Cupcakes with White Chocolate Cream Cheese Icing

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• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 55 minutes
• Yield: 12 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Moist carrot cupcakes flavored with pineapple and warm spices, topped with luscious white chocolate cream cheese icing and crunchy walnuts for a bakery-quality treat.

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Ingredients

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

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

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Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. Beat white sugar, brown sugar, and eggs together. Mix in vegetable oil and vanilla extract. Fold in shredded carrots and crushed pineapple.
3. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger. Add dry ingredients to carrot mixture, stirring until moist. Fold in half the walnuts.
4. Spoon batter into liners, filling about ¾ full.
5. Bake about 25 minutes or until tops spring back when pressed. Cool on wire racks.
6. Melt white chocolate over low heat, stir until smooth. Cool to room temperature.
7. Beat cream cheese and butter until smooth. Mix in cooled white chocolate, vanilla, and orange extract. Gradually beat in confectioners’ sugar until fluffy. Mix in heavy cream.
8. Frost cooled cupcakes generously, sprinkle with remaining walnuts.

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Notes

Stir in ½ cup raisins or dried cranberries for texture.

Omit walnuts or substitute sunflower seeds for nut-free option.

Add lemon zest to batter or frosting for citrus flavor.

Increase cinnamon or ginger for stronger spice.

Store in airtight container in fridge up to 3 days.

Bring to room temperature before serving.

Do not freeze frosted cupcakes to preserve frosting texture.

Prepare frosting ahead and refrigerate; bring to room temp before use.

Neufchâtel cheese can substitute cream cheese for lower fat.

Fresh shredded carrots preferred; canned can be used if drained well.

Avoid overmixing batter; bake fully to prevent sogginess.

White sugar can substitute brown sugar, though flavor differs.

Use extra vanilla or orange juice concentrate if no orange extract.

Substitute gluten-free flour blend to make gluten-free.

Mini cupcakes bake 12-15 minutes.

Add walnuts before baking or on frosting to keep crunchy.

Double recipe to make larger batches.

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Nutrition

• Serving Size: 1 cupcake
• Calories: 350
• Sugar: 32g
• Sodium: 220mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg