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Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting - the-girl-who-ate-everything.com

Carrot Cupcakes with White Chocolate Cream Cheese Frosting

These Carrot Cupcakes with White Chocolate Cream Cheese Frosting are a great alternative to carrot cake. Think of it as portion control!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 18 cupcakes


Cream Cheese Icing:

  • 1 ounce white chocolate (like Bakers)
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon orange extract
  • 2 cups powdered sugar
  • 1 tablespoon heavy cream

Carrot Cupcakes:

  • 2 eggs, lightly beaten
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots (shred easily with a food processor or by hand)
  • 1/2 cup crushed pineapple
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup chopped walnuts


  1. Preheat oven to 350 degrees F (175 degrees C) and line 18 muffin cups with paper liners.
  2. In small microwave safe bowl, heat white chocolate in small intervals in the microwave stirring until melted. Cool to room temperature.
  3. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1/2 teaspoon vanilla, and orange extract. Gradually beat in the powdered sugar. Mix in the heavy cream.
  4. For the cupcakes: Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in the carrots and crushed pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts saving the remaining walnuts for topping. Fill muffin cups almost to the top.
  5. Bake 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Do not overbake. Cool completely on wire racks.
  6. Frost cooled cupcakes with frosting. For fancy decorating fill a re-sealable plastic bag with the frosting and snip off the corner to pipe it on. Or for even fancier decorating, use a Wilton 2D tip to pipe on the frosting. Sprinkle with remaining walnuts.

Recipe Notes

Source: slightly adapted from Allrecipes - decreased the sugar and halved the frosting.