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