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Carrot Pineapple Cupcakes

Carrot Pineapple Cupcakes

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h 10 m
urbansunshine

urbansunshine

These moist and delicious cupcakes are so good that I served them at my wedding reception instead of a traditional wedding cake. They are a hit every time, especially with cream cheese frosting! I have my mom to thank for this awesome recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 64.9g
  • 21%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 412 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Grease 12 muffin cups or line with paper liners.
  3. Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.
  4. Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
  5. Stir flour mixture into liquid ingredients until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
  6. Pour batter into the prepared muffin cups, filling them to the top.
  7. Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Set aside to cool completely.
  8. Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
  9. Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.
  10. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Pam-3BoysMama
137

Pam-3BoysMama

4/16/2012

I review a lot of recipes, but I'm happy to be the first reviewer of this one. The flavor of these is wonderful and would get five stars on its own. They are moist and fluffy. There are a couple of small problems, however. The recipe states to fill the cupcake liners "to the top". Even when I did this I ended up with 14 cupcakes. I'm a very experienced baker, so I wish I had gone with my gut and made 15 or 16 cupcakes. I ended up with the cupcakes spilling over the tops and adhering to the cupcake pan. I thought with all that baking powder they'd rise nicely, but they were pretty flat. I did follow the directions precisely, but added the vanilla with the other wet ingredients. I'm certain this didn't affect the outcome. The frosting is delicious, but mine turned out somewhat thin, even without all the milk. My advice would be to make 15 or 16 cupcakes, and to add NO milk to the frosting until the very end and then, only if you need it.

sharron
37

sharron

4/29/2012

I heeded the review of Pam-3 boysmama, I did not put milk in the frosting at all and used 3 1/2 cups of confectioners sugar. OMG delicious! I hope there's some left for my bosses birthday on Tuesday!! Oh and mine made 22 cupcakes.

Pam
27

Pam

4/22/2012

Totally delicious twist on carrot cake. I wish I'd made carrot cake sooner because I totally love it. This recipe was easy enough to follow and turned out perfectly, and this coming from someone easily frustrated in the kitchen. I even messed up on the frosting and it turned out okay. I was distracted by a scary movie and didn't read the instructions. I added the butter and cream cheese to the confectioners sugar and had to mix it dry. I ended up with a few lumps, but it still turned out good. Pic of my results added :)

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