• Carrot cupcakes with granadilla, white chocolate, and cream cheese icing include a wonderful fruity zing that the classic version just doesn’t have. These yummy bites are absolutely perfect for a fun afternoon tea. This is the ultimate cheat’s version of the well-loved carrot cake!

    Carrot cupcakes with granadilla, white chocolate and cream cheese icing

    Serves: 12
    Cooking Time: 15 mins



    Melt 100g finely chopped white chocolate in a heatproof bowl in the microwave on high until smooth, about 1 minute. Stir every 20 seconds. Using an electric mixer, cream 55g softened salted butter, 85g icing sugar and 5ml (1 tsp) vanilla essence together, 1 minute. Whisk in the melted chocolate until combined. Add 1 tub (230g) plain cream cheese at room temperature and 75g granadilla pulp, and whisk until smooth. Pipe the icing onto 12 store-bought carrot muffins and decorate with Easter eggs.


    Cook's tip: Do not over-mix the icing when the cream cheese has been added, as it can turn grainy in texture.

    Did you make this recipe? Tag us on foodandhome.

    ALSO SEE: Strawberry cupcakes recipe

    Strawberry cupcakes recipe

    Recipe and styling by Illanique van Aswegen

    Photograph by Adel Ferreira