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Moist carrot cupcakes with coconut pineapple cream cheese frosting, bakery-style, ready to serve

Carrot Cupcakes with Coconut Pineapple Frosting

by Dragana Raosavljev
They come out soft, perfectly spiced, and incredibly moist - thanks to one simple upgrade: crushed pineapple in the batter.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Easter Recipes
Cuisine American
Servings 12 cupcakes
Calories 251

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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