Carrot Cake Cupcakes with Pineapple
Carrot Cake Cupcakes with Pineapple are a delightful fusion of moist carrot cake and sweet pineapple, all topped with luscious cream cheese frosting. Bursting with flavor and nostalgia, these easy-to-make cupcakes are perfect for any occasion, evoking cherished memories of springtime baking. With their vibrant orange hue and fluffy texture, they’re sure to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 cup grated carrots
- ½ cup crushed canned pineapple (drained)
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, combine vegetable oil and eggs until smooth. Stir in grated carrots and crushed pineapple.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool completely before frosting.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg