Carrot Cupcakes with White Chocolate Cream Cheese Icing Recipe - Allrecipes.com
Carrot Cupcakes with White Chocolate Cream Cheese Icing Recipe
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Carrot Cupcakes with White Chocolate Icing
Moist carrot cupcakes with a cream cheese and white chocolate frosting. See more
  • READY IN ABOUT 2 hrs

Carrot Cupcakes with White Chocolate Cream Cheese Icing

Recipe by  

"This is a very moist and light carrot muffin. It's not too sweet and not greasy like other carrot muffins/cakes. The White Chocolate Cream Cheese Icing adds just enough sweetness to round it off."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    1 hr 55 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
  2. In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
  3. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
  4. Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and 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. Transfer to the prepared muffin cups.
  5. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
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Reviews More Reviews

Most Helpful Positive Review
Oct 10, 2005

I made this recipe for my boyfriend's birthday, his favourite cake is carrot cake. They turned out well, he loved them...I topped them with a few curls of shaved white chocolate for pizzaz! The only complaint I have is that the recipe for the icing makes a totally ridiculous amount of icing - a big waste of ingredients!! Next time I'd cut the icing recipe at least in half.

 
Most Helpful Critical Review
May 25, 2010

These were very tasty but flat as pancakes! Maybe because the recipe doesn't call for baking powder?? Not sure....will try again with baking powder as well as baking soda.......

 
Feb 10, 2008

This recipe was fabulous!! I doubled the cupcake recipe and kept the frosting recipe as is and had just the right amount of frosting. I found that once the frosting was on the cupcakes the orange flavor was just right, not overpowering at all. I used 1 C. whole wheat flour to 2 C. all-purpose flour and substituted coconut for the walnuts. I kept everything else the same and got rave reviews and many requests for this recipe! I definitely recommend using this recipe.

 
Jul 06, 2008

I once again made these cupcakes this time for a summer Sunday evening BBQ. Made with the frosting from Carrot Cake III. Once again received rave reviews and many comments that they are delicious and moist!

 
Sep 28, 2008

These were exactly like my grandma's carrot cake she used to make. I changed it up a bit...1/2 apple sauce for 1/2 the oil, whole wheat flour, brown sugar for white. Super moist and tasty.

 
Mar 23, 2008

Two thumbs up! I cut the frosting recipe in half per the advice of another review, which is an excellent idea. On top of that, I modified to make a lower calorie frosting and cut the butter in half along with using milk instead of cream and the frosting was still excellent. Will make again!

 
May 09, 2007

The cupcakes turned out excellent! People at work were practically fighting over them. I will concur with the other reviewers who said this recipe makes WAY TOO MUCH frosting. I doubled the batch because it says it only makes 12 cupcakes, but I actually ended up with close to 50, which I thought I was generously frosting until I was done and there was still a full two cups of frosting left!!! And I didn't double the frosting recipe! I also didn't have any orange extract so I put a dot of lemon extract in and it gave the frosting a nice citrusy flavor without being overpowering. I put an entire 20 oz can of crushed pineapple (which I drained, but not very well) in the cake batter because I didn't feel like wasting it. I will make these again, but maybe not so many!

 
Nov 02, 2006

These are SO good! Really decadent. (And I thought I "didn't like" carrot cake.) My daughter saw some beautiful carrot cupcakes w/cream cheese frosting at Trader Joe's and wanted to buy them; I told her we'd do better and make some instead! This recipe looked good, and it was. I have never made carrot cake before and was unsure of the pineapple, but it's great. I also thought the batter was really liquidy, but I guess it's supposed to be that way. I got 15 cupcakes out of this. I reduced the white sugar to 1 cup and it was plenty sweet. I also used 1/2 cup whole wheat pastry flour. I used 1% milk in the frosting, not cream, and it was fine. I made all of the frosting (used Neufchatel), and yes it is too much, but I was expecting that because I read the reviews. I'm going to use the rest to frost some chocolate cookies. The frosting is really good; I added an extra ounce of white chocolate. Next time I would only do 3 cups of sugar- it's pretty sweet as-is. You can really taste the orange too but I like that. This recipe is really good, and almost perfect (except for the sugar) so it gets 5 stars from me!

 

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Nutrition

  • Calories
  • 639 kcal
  • 32%
  • Carbohydrates
  • 84.7 g
  • 27%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 32.2 g
  • 50%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 317 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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