For best results, ensure that the cream cheese and butter are fully softened before making the frosting. This will prevent lumps and create a smoother texture. Draining the pineapple thoroughly is crucial to prevent soggy cupcakes. Feel free to add chopped nuts like walnuts or pecans to the batter for added texture and flavor. The cupcakes can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Frosted cupcakes should be stored in the refrigerator.
Carrot Pineapple Cupcakes
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 10 mins
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SERVING12 People
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VIEWS367
These are exquisitely moist and aromatic cupcakes, a delightful fusion of sweet pineapple and earthy carrot, crowned with a luscious cream cheese frosting. Perfect for any celebration or a simple, joyful treat!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate65 g
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Cholesterol72 mg
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Fiber1 g
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Protein4 g
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Saturated Fat11 g
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Sodium412 mg
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Sugar51 g
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Fat27 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 375°F (190°C). Prepare a 12-cup muffin tin with paper liners or grease thoroughly. (5 minutes)
02 Step
Recipe View 3 mins In a large bowl, whisk together granulated sugar, vegetable oil, and eggs until well combined and slightly lightened in color. (3 minutes)
03 Step
Recipe View 2 mins In a separate medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt to ensure even distribution. (2 minutes)
04 Step
Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing until just moistened. Be careful not to overmix. (5 minutes)
05 Step
Recipe View 3 mins Gently fold in the grated carrot, drained crushed pineapple, and vanilla extract until evenly distributed throughout the batter. (3 minutes)
06 Step
Recipe View 2 mins Fill each muffin liner about 3/4 full with batter. (2 minutes)
07 Step
Recipe View 20 mins Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean and the tops spring back lightly when touched. (20 minutes)
08 Step
Recipe View 5 mins Remove from oven and let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)
09 Step
Recipe View 5 mins For the frosting, in a large bowl, beat the softened butter and cream cheese with an electric mixer until light and fluffy. (5 minutes)
10 Step
Recipe View 7 mins Gradually add the sifted confectioners' sugar, beating on low speed until incorporated. Add vanilla extract and milk. Increase mixer speed to medium-high and beat until the frosting is smooth and creamy. Add more milk, 1 teaspoon at a time, if needed to reach desired consistency. (7 minutes)
11 Step
Recipe View 10 mins Once the cupcakes are completely cool, frost generously with the cream cheese frosting. Decorate as desired. (10 minutes)
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RECIPE REVIEWS
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Willis Torp
Dec 11, 2024These cupcakes were a huge hit at my son's birthday party! Everyone raved about how moist and flavorful they were. I especially loved the cream cheese frosting – it was the perfect amount of sweetness!
Summer Kautzer
Sep 5, 2024I made these for a bake sale and they were the first to sell out! The combination of carrot and pineapple is genius, and the cupcakes stayed moist for days. Will definitely be making these again!
Catherine Mann
Aug 9, 2024The directions were easy to follow, and the cupcakes were delicious. I added a pinch of nutmeg to the batter for a little extra warmth. Highly recommend!
Mohamed Schinner
Sep 16, 2023I followed the recipe exactly and my cupcakes turned out perfectly! The only thing I changed was adding a little lemon zest to the frosting for a brighter flavor. Thank you for sharing this amazing recipe!