Carrot Cake Cupcakes with Cream Cheese Frosting
User Reviews
5
107 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
20 mins
-
Cooling
1 hr
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Total Time
45 mins
-
Servings
12 cupcakes
-
Calories
458 kcal
-
Course
Dessert, Baked Goods
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Cuisine
American
Carrot Cake Cupcakes with Cream Cheese Frosting
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These carrot cake cupcakes feature shredded carrot, crushed pineapple, coconut, and walnuts incorporated into a cinnamon-spiced batter. Baked in muffin tins, they yield moist cupcakes with a lumpy, textured crumb from the added ingredients. Topped with a smooth cream cheese frosting flavored with vanilla and a hint of salt, they offer a balance of sweetness and tang. The pineapple juice and vinegar activate the baking soda for rise. These cupcakes serve as a single-layer alternative to traditional carrot cake, ideal for portioned servings.
Description
Carrot Cake Cupcakes with Cream Cheese Frosting combine grated carrots, crushed pineapple, shredded coconut, and chopped walnuts into a moist and spiced batter enhanced by cinnamon and baking soda activated by vinegar. The batter is thick and slightly lumpy due to the mix-ins. After baking until a toothpick comes out clean, the cupcakes cool fully before being topped with a cream cheese frosting made from softened cream cheese, butter, vanilla, powdered sugar, and a pinch of salt. This frosting is creamy and smooth, complementing the dense, moist crumb of the cupcakes. The recipe is designed to work with both metric and US measurements. The use of crushed pineapple and vinegar provides moisture and lift, ensuring the cupcakes are not dense. Suitable for special occasions or everyday treats, the addition of walnuts adds a crunchy element, and coconut contributes subtle sweetness and texture.
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Ingredients
- 440g / 14 oz crushed pineapple drained but RESERVE juice (Note 1, 1 can in juice
Wet Ingredients
- 1/2 cup milk , at room temperature (full fat best, low fat ok)
- 1/2 tsp white vinegar or lemon juice or other clear vinegar, (Note 2)
- 2 egg at room temperature, large
- 1 cup brown sugar (loosely packed)
- 1/3 cup vegetable oil (or canola)
Dry Ingredients
- 1 1/3 cups flour , plain / all-purpose
- 1 1/4 tsp baking soda (aka bicarb soda, Note 3) (NOT BAKING POWDER!)
- 1/4 tsp salt
- 1 1/4 tsp cinnamon powder
Stir-ins
- 1 1/3 cups carrot 1 medium carrot peeled (Note 4, shredded
- 2 tbsp coconut , shredded or desiccated (unsweetened)
- 1/3 cup walnuts roughly chopped (ie. measure after chopping, or pecans
Cream Cheese Frosting
- 180g / 6oz cream cheese , at room temperature (Note 5)
- 90g / 6 tbsp butter softened (17°C/62°F, unsalted
- 3 1/2 cups icing sugar sifted (Note 6, soft, aka powdered sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Decorating (optional)
- 1/4 cup walnuts moderately finely chopped, or pecans
Instructions
- Preheat oven to 180°C/350°F (all oven types). Line a 12-hole muffin tin with cupcake liners.
- Canned pineapple: Drain crushed pineapple well, reserving the juice. Measure out 3/4 cup pineapple and 2 tbsp pineapple juice.
- Whisk Dry Ingredients: Whisk Dry ingredients in a large bowl.
- Whisk Wet Ingredients: In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 2 tbsp pineapple juice from Step 2.
- Add-ins: Stir in carrot, crushed pineapple, coconut and pecans into the Wet ingredients bowl.
- Combine Wet & Dry: Pour Wet into Dry ingredients, stir only until flour is no longer visible. Batter will be lumpy (from the stir-ins) and thick, but runny.
- Fill muffin tin: Divide batter between 12 holes. (A 3-tbsp levered ice cream scoop makes life super-easy here.)
- Bake 20 minutes or until a toothpick inserted into the centre comes out clean. Transfer to cooling rack and fully cool before frosting.
Cream Cheese Frosting
- Cream butter: Using the paddle attachment on a stand mixer (or whisk attachments for hand mixer), beat the butter for 1 minute until smooth, scraping down the sides as needed.
- Cream cheese: Add cream cheese then beat for 1 minute until smooth.
- Icing sugar: Add 1/3 of the icing sugar, then starting on the lowest speed (to avoid a powdery explosion!), beat until mostly incorporated. Add half the remaining icing sugar, beat it in, then the remaining icing sugar.
- Fluff it! Beat on high for 2 minutes until fluffy. Add vanilla and salt, beat briefly to incorporate.
- Pipe: Transfer to piping bag fitted with a round tip (or ziplock bag with snipper corner). Pipe on to cupcake, sprinkle with chopped walnuts or pecans if desired.
Notes
- Use grated carrot held perpendicular to the grater to avoid long strands and ensure even texture.
- Reserve some pineapple juice from the drained crushed pineapple to activate the baking soda for proper rise.
- Use block cream cheese for frosting rather than spreadable tubs for best consistency.
- Store cupcakes in the fridge in hot, humid weather to maintain frosting stability; let come to room temperature before serving.
- This recipe works with both metric and US measurements; crushed pineapple brands may vary in size but perform similarly.
Nutrition Information
Show Details
Calories
458cal
(23%)
Carbohydrates
65g
(22%)
Protein
4g
(8%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Cholesterol
62mg
(21%)
Sodium
268mg
(11%)
Potassium
179mg
(4%)
Fiber
1g
(4%)
Sugar
52g
(104%)
Vitamin A
2856IU
(57%)
Vitamin C
3mg
(3%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458cal | 23% |
| Carbohydrates | 65g | 22% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 268mg | 11% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
| Vitamin A | 2856IU | 57% |
| Vitamin C | 3mg | 3% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
107 reviews
Excellent
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