These delicious moist carrot cake cupcakes with crushed pineapple and walnuts are topped with a delicious white chocolate cream cheese frosting. They are one of my most requested potluck recipes and are perfect for parties, shindigs, bridal showers and baby showers. My friends and family just rave and rave about them. Please keep in mind that this is a small batch recipe, so you can double it.
- 1-½ cup All purpose flour
- 1 teaspoon baking powder
- 1-¼ tsp Baking soda
- ½ teaspoon Salt
- 2 teaspoons Ground cinnamon
- ¼ teaspoons Ground nutmeg
- 2 large eggs
- ¾ cups Sugar
- ¾ cups brown sugar
- ½ cups Canola oil
- 1 teaspoon Vanilla extract
- 2 cups Grated carrots
- ½ cups crushed pineapple
- 1 cup Chopped walnuts, divided
- ¼ cups White chocolate chips
- 4 ounces, weight Cream cheese, softened
- ¼ cups Softened butter
- 2 cups Granulated sugar
Preheat the oven to 350ºF. Line the cupcake pan with cupcake liners.
In a medium bowl, combine flour, baking powder, baking soda, salt, ground cinnamon and nutmeg.
In a large bowl, beat the eggs, sugar and brown sugar. Combine oil, vanilla, carrots and pineapple. Add flour mixture to wet mixture and stir until combined and evenly moistened. Stir in 1/2 cup walnuts.
Fill cupcake tins about 3/4 full. Bake 25 to 30 minutes.
Melt chocolate chips in microwave according to package directions. Allow to cool slightly as you don’t want it to melt your butter or cream cheese.
In a stand mixer, beat cream cheese and butter until smooth. Mix with white chocolate. Gradually add the powdered sugar until the frosting is creamy.
Frost the cupcakes after they are completely cooled. Sprinkle with the remaining chopped walnuts.
Note: This is a small batch recipe that makes 12 cupcakes.