Carrot Cake Cupcakes
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Carrot Cake Cupcakes
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These classic carrot cake cupcakes with pineapple and coconut are LOADED, super moist, and topped with THE BEST cream cheese frosting.
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Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- ⅔ cup whole-wheat flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon kosher salt
- 1 egg at room temperature, large
- 2 egg at room temperature, large, whites
- 1 ¼ cups brown sugar lightly packed, dark
- ¼ cup canola oil
- 3 cups carrot about 2 large or 3 small-medium, shredded
- 1 cup pineapple drained, crushed
- ⅔ cup buttermilk
- ¾ cup walnuts toasted and roughly chopped, plus additional for topping the cupcakes, or pecans
- ¾ cup coconut you will need 1 and 1/2 cups total if preparing coconut cream cheese frosting below, shredded, sweetened
For the Cream Cheese Frosting:
- ⅔ cup cream cheese or Neufchatel, at room temperature, reduced fat
- 2 tablespoons butter at room temperature, unsalted
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract pure
- ⅛ teaspoon almond extract pure
Instructions
- Preheat the oven to 350 degrees F. Line muffin tin(s) with paper liners or lightly coat with cooking spray. Set aside.
- In a medium bowl, stir together the all-purpose flour, whole-wheat flour, baking soda, cinnamon, and salt. Set aside.
- In the bowl of a standing mixer or a large mixing bowl, beat together the egg, egg whites, brown sugar, and canola oil.
- Add the carrots and beat for 1 minute. Add the pineapple and 3/4 shredded coconut and beat until incorporated.
- With a wooden spoon, stir in half of the flour mixture, just until incorporated. Stir in buttermilk. Add the remaining flour mixture, continuing to stir in by hand, just until combined. Gently fold in walnuts.
- Fill prepared tins 3/4 of the way with batter. Bake 20-22 minutes, until a toothpick inserted into the center comes out clean. Gently remove cupcakes from tin and let cool on a wire rack.
- Meanwhile, prepare the frosting: In a large bowl, beat together the cream cheese and butter until smooth and creamy. Beat in vanilla and almond extracts. Reduce speed to low, then gradually add the powdered sugar, ¼ cup at a time, beating just until combined. Spread frosting on cooled cupcakes, then top with chopped pecans or walnuts. Serve and enjoy!
Notes
- To Store. Cover frosted cupcakes in an air-tight container and keep in the refrigerator for up to 5 days.
- To Freeze. Unfrosted cupcakes may be kept in the freezer for up to 2 months. Prior to freezing, wrap each individual cupcake tightly with plastic wrap.
- To Thaw. Transfer frozen, wrapped cupcakes to the refrigerator to defrost overnight. Decorate, as desired.
Nutrition Information
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Calories
324kcal
(16%)
Carbohydrates
51g
(17%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
18mg
(6%)
Potassium
218mg
(5%)
Fiber
3g
(12%)
Sugar
36g
(72%)
Vitamin A
3690IU
(74%)
Vitamin C
3mg
(3%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18- 20 cupcakes
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Potassium | 218mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
| Vitamin A | 3690IU | 74% |
| Vitamin C | 3mg | 3% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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