These awesome carrot cake cupcakes feature a delicious pineapple cream cheese frosting! Get the carrot cupcakes recipe below, with tips.
Happy March, DIY Candy friends! This is Liz from The Pretty Life Girls and I’m so excited for this new month.
Even though it is still below freezing outside my window, this change in the calendar means spring is getting closer! I’m starting to think about goodies for upcoming holidays: like Easter desserts and of course, Easter cupcakes.
Today I am sharing an amazing recipe to usher in spring: carrot cake cupcakes with pineapple cream cheese frosting! Just saying the words (or thinking them) makes my tongue tingle. These cupcakes will carry you through spring to summer . . . you’ll have to make them more than once.
Carrot Cupcake Recipe
These are some of the most moist and flavorful cupcakes I have ever had, and the frosting is out of this WORLD. I made these for a get-together this past this weekend and my guests were very complimentary. I’ll take it.
Before we jump into how to make these carrot cupcakes, I want to address a few questions I get about this recipe. If you’re interested in the FAQ, keep reading. If not, please scroll down for the recipe!
How do I bake the perfect cupcakes?
There are three things I’ve learned over the course of time when it comes to making cupcakes.
I got these tips from a baking blogger at a North Carolina retreat several years ago, and I’ve never forgotten them.
- Let the ingredients come to room temperature. This makes for fluffier cupcakes.
- Mix the ingredients until just combined. I am so guilty of overbeating batter. I have learned to mix until it’s just combined and no longer, and then I put the spoon down.
- Bake in the center of the oven. This will give you the most even baking on both the bottom and top of the baked goods.
How do I keep my carrot cake cupcakes moist?
Here’s what I love about frosting: it really helps in keeping the cupcakes moist. What also helps is an air-tight container or Ziploc.
After your cupcakes fully cool, you’ll frost them. It’s better if you frost them that day, but you can always put the muffins into an air tight container overnight.
Continue to keep your carrot cake cupcakes in that container in a location at room temperature, not in sunlight. Ideally you’ll consume them within two to three days.
How long should cupcakes cool before frosting?
I’ve decided to rush the process in the past, and it didn’t work out well for me. I recommend waiting at least 30 minutes before frosting your cupcakes. Maybe longer (check them and make sure they are fully cool).
Cream Cheese Frosting
Ready to make the frosting? Basic cream cheese frosting is made with cream cheese, butter, vanilla, powdered sugar, and milk. You’ll mix them all together, and it’s hard to mess up.
And this time, I decided to add a little something special.
Instead of simple ol’ cream cheese frosting, I added crushed pineapple. It’s the perfect flavor to go along with the carrot cupcakes.
I highly recommend adding crushed fruit to your frosting . . . and you can thank me later!
I have one more thing to mention – these could also be carrot cake muffins if you simply leave off the frosting.
OR you could make a carrot cake with cream cheese frosting by simply using a 9 x 12 pan. There’s a lot of flexibility with this delicious recipe!
Oh, yum! Those babies are so delicious, you won’t care if spring doesn’t come for months (that’s not true, but in the dead of winter we gotta have our survival tactics!).
Are you ready to dive into the carrot cake cupcakes recipe? These carrot cupcakes are outrageous and lovely with the most delicious flavors of spring. You NEED these in your life. Here’s how you make them.
Best Carrot Cake Cupcakes
Try these carrot cupcakes with pineapple to usher in spring! This features a delicious cream cheese icing. You can make it as a regular cake, too.
For the Cupcakes
- 4 cups carrots, peeled and finely grated
- 3 large egg(s)
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 1/4 cup buttermilk
- 1 1/2 teaspoons 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 cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cloves
For the Frosting
- 8 oz cream cheese (room temperature)
- 1 cup unsalted butter (2 sticks, softened)
- 1/4 cup crushed pineapple (drained)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 4 - 6 cups confectioners sugar
- 2 - 4 T milk
- 1/4 cup chopped pecans (optional)
Make the Cupcakes
- 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 separate 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.
Make the Frosting
- In the bowl of an 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. Top with pecans if desired.
- Store in the refrigerator until ready to serve. Cupcakes are best served within three days.
Nutrition information calculated without pecans as they are optional.
Serving Size:1 cupcake
Amount Per Serving: Calories: 306Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 36mgSodium: 165mgCarbohydrates: 37gFiber: 1gSugar: 28gProtein: 2g
Now get to baking, and be sure to come and visit my sister and me as we blog about style, food, and the things we love over at The Pretty Life Girls.
I’d love to know what you think about this recipe in the comments – and I’d also love for you to visit these related tasty desserts: