Carrot Pineapple Cupcakes

4.7
(122)
97 Reviews
28 Photos

These moist and delicious carrot and pineapple 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.

Submitted by Larissa Bergen Smith
Updated on February 12, 2024
close up view of Carrot Pineapple Cupcakes garnished with icing on a cooling rack
28
28
28
28
Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hr 10 mins
Servings:
12
Yield:
12 cupcakes
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 12 servings

  • 1 cup white sugar

  • ⅔ cup vegetable oil

  • 2 large eggs, beaten

  • 1 ½ cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • 1 cup finely grated carrot

  • 1 cup crushed pineapple, drained

  • 1 teaspoon vanilla extract

  • ½ cup butter, softened

  • 1 (8 ounce) package cream cheese, softened

  • 3 cups confectioners' sugar

  • 1 teaspoon vanilla extract

  • 1 tablespoon milk

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan or line with paper cups.

  2. To make the cupcakes: Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.

  3. Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.

  4. Stir flour mixture into egg mixture until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.

  5. Pour batter into the prepared muffin cups, filling them 3/4 full.

  6. Bake in the preheated oven until muffin tops spring back when lightly pressed, about 20 minutes. Set aside to cool completely.

  7. To make the frosting: Cream butter and cream cheese in a bowl with an electric mixer until smooth.

  8. Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.

179 home cooks made it!

Nutrition Facts (per serving)

515 Calories
27g Fat
65g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 515
% Daily Value *
Total Fat 27g 35%
Saturated Fat 11g 56%
Cholesterol 72mg 24%
Sodium 412mg 18%
Total Carbohydrate 65g 24%
Dietary Fiber 1g 3%
Total Sugars 51g
Protein 4g 9%
Vitamin C 3mg 3%
Calcium 79mg 6%
Iron 1mg 7%
Potassium 111mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.