Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting

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The most perfect and moist spiced carrot cake cupcakes with a white chocolate cream cheese frosting! These became one of my favorite cupcakes with the first bite! 

Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting on a brown countertop.

I am majorly obsessed with carrot cake. It is easily one of my favorites. If you can hide a vegetable in a cake and it is still delicious, it is a winner in my book. Plus I love to see the kids devour them and say they are the best cupcake they have ever had. Little do they know that their are carrots in them. Gotta get their veggies in somehow. 😉

Since it is feeling a little more like spring outside and Easter is right around the corner, I wanted to make a fun and delicious treat. I prefer making cupcakes over a cake because it is just so nice having them in individual servings. Plus they look so cute don’t they?

Overhead photo of Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting

Let me just let you in on a little secret. These will be the most delicious and moist carrot cake cupcakes that you will ever make! Everything about these cupcakes were amazing and the spices inside were perfect.

BUT just when you think the cupcake couldn’t turn out any better…. the White Chocolate Cream Cheese Frosting takes these cupcakes to a whole different level. I love cream cheese frosting as it is but when you add white chocolate to it?? Oh.my.gosh.

You guys are going to be just as obsessed over these cupcakes as our family was! You will love everything about them especially the pile of white chocolate cream cheese frosting on top!

Close up photo of Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting.

Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting with a bite taken out of it.

Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting

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The most perfect and moist spiced carrot cake cupcakes with a white chocolate cream cheese frosting! These became one of my favorite cupcakes with the first bite!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Alyssa Rivers
Servings: 24 Cupcakes

Ingredients
  

  • 4 eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 3 cups grated carrots
  • 1/2 cup chopped pecans or walnuts

White Chocolate Cream Cheese Frosting:

  • 2 ounces white chocolate
  • 1 package 8 ounce cream cheese, softened
  • 1/2 cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar
  • 2 tablespoons heavy cream
  • Chopped pecans for garnish

Instructions
 

  • In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Let cool for 5 minutes and remove them to wire pans.
  • To make the white chocolate cream cheese frosting: In a small microwave safe bowl, melt white chocolate stirring 30 seconds at a time until smooth. Set aside to cool to room temperature.
  • In a Large Bowl beat together cream cheese and butter until smooth. Beat in white chocolate, and vanilla. Slowly beat in the powdered sugar until fluffy and smooth. Mix in the heavy cream. Frost cooled cupcakes and garnish with chopped pecans.


Nutrition

Serves: 24

Calories306kcal (15%)Carbohydrates49g (16%)Protein3g (6%)Fat12g (18%)Saturated Fat5g (25%)Cholesterol50mg (17%)Sodium150mg (6%)Potassium118mg (3%)Fiber1g (4%)Sugar39g (43%)Vitamin A2976IU (60%)Vitamin C1mg (1%)Calcium38mg (4%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert, Snack
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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