Carrot Cake Cupcakes

Carrot Cake Cupcakes

A family and friend favorite carrot cupcake recipe with crushed pineapple and chopped walnuts.  They are topped with a delectable four ingredient white chocolate cream cheese frosting.



Carrot Cake

White Chocolate Cream Cheese Frosting


  1. Preheat oven to 350 degrees. Line cupcake pan with cupcake baking cup liners
  2. In medium bowl combine flour, baking powder, baking soda, salt, ground cinnamon and nutmeg.
  3. Beat eggs, sugar and brown sugar in large bowl. Mix in oil, vanilla, carrots and pineapple. Add flour mixture to wet mixture and stir just until combined and evenly moistened. Fold in 1/2 cup walnuts Fill cupcake baking cups about 3/4 of the way up.Bake 25-30 minutes.
  4. Melt chocolate chips in microwave according to manufacturers instructions. Allow to cool slightly as you do not want it melting your butter or cream cheese.In a stand mixer beat cream cheese and butter until smooth. Mix in white chocolate. Gradually add powdered sugar until icing is creamy.
  5. Ice cupcakes after they are completely cool. Sprinkle with remaining chopped walnuts.


This is a small batch recipe that makes 12 cupcakes.

Keywords: cream cheese frosting, carrot cupcakes, carrot cupcakes with pineapple, moist carrot cake cupcakes, easy carrot cake cupcakes, carrot cake cupcakes with cream cheese frosting

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