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A medley of spices and a fluffy white chocolate frosting star in this recipe from Angela Coulter of Blairsville, Pennsylvania. “They're moist and light-tasting...a little different from your average cupcake,” says Angela.
Nutritional Facts 1 serving (1 each) equals 458 calories, 21 g fat (7 g saturated fat), 58 mg cholesterol, 188 mg sodium, 63 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Carrot Cupcakes in Taste of Home April/May 2007
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Reviewed on Apr. 22, 2011 by Rosenelsonwest
You can't go wrong with these!
Reviewed on Apr. 04, 2011 by BrookesPearl
They had a good flavor and are very moist, but quite a few of them fell in the middle and the tops were almost caramelized. They didn't rise right and were all flat.
Reviewed on May. 15, 2010 by l2bake
Wonderful! I also added about 1/2 cup chocolate chips to the batter and use an ounce of milk chocolate in the frosting instead of the white chocolate.. very good results!
Reviewed on May. 13, 2010 by annalisa_harmon
This is really good!
Reviewed on May. 13, 2010 by tankala143
Loved it. Going to make them for my party next week.
Reviewed on May. 06, 2010 by Lambolena
Excellent recipe! The frosting is not overwelming and the cupcake and frosting flavors blend together nicely! These cupcakes are moist and easy to make! Good with no frosting! Yummy!
Reviewed on May. 04, 2010 by onegangan
These were the best cupcakes I have ever tasted. I made them for our bake sale at Church and sold all of them for a $1.25 each. Everyone loved them. Thank you for the recipe.
Reviewed on May. 03, 2010 by beverlymrickert
Very fast and easy to make. Very moist and they were delicious
Reviewed on May. 03, 2010 by rport
Great flavor, nice and soft. Icing excellant!
Reviewed on May. 03, 2010 by sunset28468
The cupcakes are AWESOME
Reviewed on May. 03, 2010 by drev24
This recipe was soo easy to make and they are absolutely delicious. Everyone loved them!
Reviewed on Apr. 26, 2010 by asnunez
This is almost the same recipe I've used for years (Except for the icing recipe) For a 'kicked-up' version, instead of the cinnamon, nutmag and ginger called for in this recipe, use about 2-1/2 teasp. Chinese 5-Spice Powder. It's absolutely YUMMY!!!
Reviewed on Apr. 03, 2010 by kbrooker23
These cupcakes are SO moist and yummy. I actually won a cupcake contest with this recipe.
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