Carrot Cupcakes with Coconut Pineapple Frosting
They come out soft, perfectly spiced, and incredibly moist - thanks to one simple upgrade: crushed pineapple in the batter.
Ingredients
CUPCAKES
- 1 ½ cup all purpose flours
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 2 large eggs room temeprature
- ½ cup vegetable , canola or avocado oil
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- ½ cup crushed pineapple , well drained
- ¼ cup milk
COCONUT PINEAPPLE FROSTING
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- ¼ cup crushed pineapple, very well drained
- ½ teaspoon vanilla extract
- ⅓ cup finely shredded desiccated coconut I used unsweetened
- ½ cup heavy whipping cream
Instructions
Make the Carrot Cupcakes
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another large bowl, beat the eggs, oil, granulated sugar, brown sugar, and vanilla until smooth and well combined.
- Stir in the grated carrots, well-drained crushed pineapple, and milk.
- Gradually fold the dry ingredients into the wet ingredients just until combined. Do not overmix.
- Divide the batter evenly among 12 cupcake liners, filling each about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.
- Let the cupcakes cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely.
Make the Coconut Pineapple Frosting
- Beat the softened butter and cream cheese until smooth and creamy.
- Gradually add the powdered sugar and mix until fully incorporated.
- Stir in the well-drained, well-dried pineapple and vanilla extract, then gently fold in the shredded coconut until everything is evenly combined.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the coconut pineapple mixture using a spatula, or beat on low speed just until combined.
ASSEMBLE THE CUPCAKES
- Pipe a swirl of frosting onto each cooled cupcake.
- Decorate with grated carrots, shredded coconut, and chopped pecans.
Notes
- Drain the pineapple well so the cupcakes and frosting don’t become too wet.
- Finely grate the carrots for the softest texture.
- Do not overmix the batter, or the cupcakes may turn dense.
- Make sure the cupcakes are completely cooled before frosting so the frosting holds its shape.
Nutrition
Serving: 1gCalories: 251kcalCarbohydrates: 38gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 54mgSodium: 204mgFiber: 1gSugar: 24g
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