Carrot Cake Cupcakes
These moist and flavorful carrot cake cupcakes are packed with grated carrots, crushed pineapple, and topped with delicious cream cheese frosting, making them perfect for any occasion.
Ingredients
Cupcake Ingredients
- 440 g crushed pineapple in juice, drained but RESERVE juice 1 can
- 1/2 cup milk, at room temperature full fat best, low fat ok
- 1/2 tsp white vinegar or lemon juice or other clear vinegar
- 2 large eggs, at room temperature
- 1 cup brown sugar, loosely packed
- 1/3 cup vegetable oil or canola
- 1 1/3 cups flour, plain / all-purpose
- 1 1/4 tsp baking soda NOT BAKING POWDER!
- 1/4 tsp salt
- 1 1/4 tsp cinnamon powder
- 1 1/3 cups shredded carrot 1 medium carrot peeled
- 2 tbsp coconut, shredded or desiccated unsweetened
- 1/3 cup walnuts or pecans, roughly chopped measure after chopping
Cream Cheese Frosting Ingredients
- 180 g cream cheese, at room temperature
- 90 g unsalted butter, softened (17°C/62°F)
- 3 1/2 cups soft icing sugar / powdered sugar, sifted
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup walnuts or pecans, moderately finely chopped
Instructions
Preparation
- Preheat your oven to 180°C/350°F. Line a 12-hole muffin tin with cupcake liners.
- Drain the crushed pineapple well, reserving the juice.
- In a large bowl, whisk together the dry ingredients: flour, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the wet ingredients: milk, vinegar, eggs, brown sugar, vegetable oil, and the reserved pineapple juice.
- Stir in the shredded carrot, crushed pineapple, coconut, and chopped nuts into the wet ingredients.
- Pour the wet mixture into the dry ingredients and stir until just combined. The batter will be thick but lumpy.
- Divide the batter among the 12 cupcake liners.
Baking
- Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
Cream Cheese Frosting
- Using a stand mixer, beat the softened butter for 1 minute until smooth.
- Add cream cheese and beat until smooth.
- Gradually add the icing sugar in three parts, beating on low speed. Once combined, increase the speed and beat for 2 minutes until fluffy.
- Add vanilla and salt, mixing briefly.
- Pipe the frosting onto the cooled cupcakes and sprinkle with chopped walnuts or pecans if desired.
Notes
Store any leftover cupcakes in an airtight container in the refrigerator for up to a week. If they are frosted, use parchment paper to separate layers to prevent sticking. Make sure all your ingredients are at room temperature for better mixing. Don’t overmix the batter; it’s okay if it’s a little lumpy. You can add raisins or other nuts for extra texture and flavor.