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Carrot Pineapple Cupcakes

These fluffy Carrot Pineapple Cupcakes combine the moistness of crushed pineapple and shredded carrots, accented with warm spices for a nostalgic and delicious treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup crushed pineapple, well-drained Ensure it's not bone-dry to maintain moisture.
  • 1 cup shredded carrots Freshly grated for best texture.
  • 1 cup dark brown sugar Adds depth and moisture.
  • 1/2 cup vegetable oil For moistness.
  • 2 large eggs At room temperature.
  • 1 teaspoon vanilla extract For added flavor.
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon Essential for flavor.
  • 1/4 teaspoon nutmeg For a warm hint.
  • 1/4 teaspoon ground ginger Adds a nice warmth.
  • 1/4 teaspoon fine sea salt Enhances sweetness.
  • 1/2 cup toasted walnuts or pecans For added crunch.
For the Cream Cheese Frosting
  • 8 oz cream cheese, room temperature For smooth frosting.
  • 1/2 cup unsalted butter, room temperature Ensure it's soft.
  • 2 cups powdered sugar Adjust for desired sweetness.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, mix the crushed pineapple, shredded carrots, brown sugar, oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
  5. Fold in the toasted nuts, if using.
Baking
  1. Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
  2. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. For the frosting, beat the cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
  3. Once the cupcakes are cool, frost them accordingly using a piping bag or a spatula.

Notes

Store cupcakes in an airtight container in the refrigerator. They taste better the next day. Can be frozen unfrosted for later enjoyment.