Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting

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! 

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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?

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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!

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Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Alyssa Rivers
Servings 24 Cupcakes

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!

Course Dessert, Snack
Cuisine American

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

  1. 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.
  2. 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.
  3. 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.
  4. 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 Facts
Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting
Amount Per Serving
Calories 306 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g25%
Cholesterol 50mg17%
Sodium 150mg6%
Potassium 118mg3%
Carbohydrates 49g16%
Fiber 1g4%
Sugar 39g43%
Protein 3g6%
Vitamin A 2976IU60%
Vitamin C 1mg1%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Read More Posts by Alyssa

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Categories
Cakes and Cupcakes

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