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–+ servings

Carrot Pineapple Cupcakes with Cream Cheese Frosting

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Moist and warmly spiced cupcakes made with shredded carrots and sweet crushed pineapple, topped with rich cream cheese frosting.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup granulated sugar provides sweetness and helps with structure.
  • 1 cup all-purpose flour the base for the batter.
  • 1 teaspoon baking soda gives lift and lightness.
  • 1/2 teaspoon salt balances sweetness and enhances flavor.
  • 1 1/2 teaspoons ground cinnamon adds warm spice and aroma.
  • 3/4 cup canola or vegetable oil keeps the cupcakes moist and tender.
  • 2 large eggs, beaten lightly bind ingredients and add richness.
  • 1 teaspoon vanilla extract enhances the overall flavor.
  • 1 cup finely shredded carrots adds moisture, texture, and sweetness.
  • 1/2 cup crushed pineapple, well-drained adds juiciness and bright flavor.
  • 1/2 cup raisins, optional for chew and extra sweetness.
  • 1/2 cup chopped pecans or walnuts, optional for crunch.
For the Cream Cheese Frosting
  • 1/2 cup unsalted butter, softened for the frosting base.
  • 1 3/4 cups powdered sugar sweetens and thickens the frosting.
  • 2 teaspoons vanilla extract adds flavor depth.
  • 1/8 teaspoon salt balances sweetness.
  • 1 package (8 oz) cream cheese, softened makes the frosting creamy and tangy.
  • 1/4 cup caramel topping for drizzling.
  • 1/3 cup chopped pecans for garnish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together granulated sugar, flour, baking soda, salt, and cinnamon until well combined.
  3. Make a well in the center of the dry ingredients and add oil, beaten eggs, and 1 teaspoon vanilla extract. Stir until just combined.
  4. Fold in the shredded carrots, drained crushed pineapple, raisins if using, and chopped nuts if using. Mix until evenly distributed.
  5. Fill each cupcake liner about 3/4 full with batter.
Baking
  1. Bake for 15 to 16 minutes until a toothpick inserted comes out clean.
  2. Cool cupcakes on a wire rack completely before frosting.
Frosting
  1. Beat the softened butter, powdered sugar, 2 teaspoons vanilla extract, and 1/8 teaspoon salt until fluffy.
  2. Gradually add softened cream cheese and beat until smooth.
  3. Pipe or spread frosting on cooled cupcakes, drizzle with caramel topping, and sprinkle with chopped pecans.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 58gProtein: 4gFat: 26gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 30g

Notes

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Freeze unfrosted cupcakes for up to 3 months.

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