Ingredients
Method
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.
ASSSEMBLE THE CUPCAKES
- Pipe a swirl of frosting onto each cooled cupcake.
- Decorate with grated carrots, shredded coconut, and chopped pecans.
Nutrition
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.