This Carrot Cake Cupcakes recipe was originally published in March 2015
and updated as of May 2022.
Guys. I have THE treat recipe for your upcoming spring/Easter/life celebrations. I could die over these Carrot Cake Cupcakes. They are beyond words, but since words are the only way to communicate the deliciousness to you on this blog I shall try to construct a sentence or two that will do them justice.
I made these for a get-together I had just a couple of weeks ago and my guests were beside themselves. They are outrageous and lovely with the most delicious flavors of spring. You NEED these in your life. Ohhhh, just thinking about them makes my tongue tingle. Scroll to the bottom of the post for the recipe!
Carrot Cake and Pineapple Cupcakes
These Carrot Cake Cupcakes are taken to the next level with the addition of pineapple in the batter. The pineapple adds the perfect level of sweetness and makes them the most moist and flavorful cupcakes I have ever had!
There is nothing fancy or intimidating when it comes to the prep of these cupcakes. Just mix the wet and dry ingredients separately, then together, and pour into a muffin tin. Bake them up and let them cool completely.
Pineapple Cream Cheese Frosting
As if the cupcakes themselves weren’t good enough (and they ARE), go ahead and add a simple pineapple and cream cheese frosting that is out of this WORLD.
Carrot Cake and Pineapple Cupcakes with Pineapple Cream Cheese Frosting
For the Cupcakes:
4 cups peeled and finely grated carrots
3 large eggs
2 cups granulated sugar
1 1/2 cups vegetable oil
1/4 cup buttermilk
1 1/2 teaspoons pure vanilla extract
1/2 cup crushed pineapple, well drained
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
For the Frosting:
8oz cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
1/4 cup crushed pineapple, drained
1 teaspoon vanilla extract
pinch of salt
4-6 cups powdered sugar
2-4 tablespoons milk depending on desired consistency
1/4 cup chopped pecans (for topping if desired)
Preheat oven to 350 degrees F. Line 2 standard muffin tins with paper liners and set aside. In a bowl, whisk together grated carrots, eggs, sugar, oil, buttermilk, vanilla extract, and pineapple.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
Add the dry ingredients all at once to the wet ingredients and stir to thoroughly combine.
Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 20 to 23 minutes. Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.
Make sure cupcakes are completely cool before frosting.
To make the frosting, in the bowl of a electric stand mixer fitted with a paddle attachment beat the cream cheese until soft and pliable. Add the softened butter and beat on low until well combined. Add the powdered sugar, pineapple, vanilla, and a dash of milk.
Beat on medium low until mixture is combined. Scrape down the sides of the bowl as necessary. Add more milk to reach your desired consistency.
Generously spread frosting on each cooled cupcake. Store in the refrigerator until ready to serve. Cupcakes are best served within three days.