Description
Delight in these moist and flavorful Carrot Cake Cupcakes with a luscious cream cheese frosting. Enhanced by juicy crushed pineapple, shredded carrot, and a touch of warming cinnamon, these cupcakes are topped with a smooth, fluffy cream cheese frosting and a sprinkle of crunchy walnuts or pecans for the perfect balance of texture and taste.
Ingredients
Scale
Dry Ingredients
- 1 1/3 cups plain / all-purpose flour
- 1 1/4 tsp baking soda (bicarbonate soda, NOT baking powder)
- 1/4 tsp salt
- 1 1/4 tsp cinnamon powder
Wet Ingredients
- 440g / 14 oz (1 can) crushed pineapple in juice, drained but reserve juice
- 1/2 cup milk, at room temperature (full fat best, low fat okay)
- 1/2 tsp white vinegar (or lemon juice or other clear vinegar)
- 2 large eggs, at room temperature
- 1 cup brown sugar (loosely packed)
- 1/3 cup vegetable oil or canola oil
Add-ins
- 1 1/3 cups shredded carrot (from 1 medium peeled carrot)
- 2 tbsp shredded or desiccated unsweetened coconut
- 1/3 cup walnuts or pecans, roughly chopped (measured after chopping)
Cream Cheese Frosting
- 180g / 6 oz cream cheese, at room temperature
- 90g / 6 tbsp unsalted butter, softened (17°C/62°F)
- 3 1/2 cups soft icing sugar / powdered sugar, sifted
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup walnuts or pecans, moderately finely chopped (for topping)
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F on any oven type. Prepare a 12-hole muffin tin by lining each hole with cupcake liners to ensure easy removal after baking.
- Prepare Pineapple: Drain the crushed pineapple thoroughly, reserving the juice. Measure out 3/4 cup of the pineapple and set aside along with 2 tablespoons of the reserved pineapple juice for use in the batter.
- Whisk Dry Ingredients: In a large bowl, combine the flour, baking soda, salt, and cinnamon powder and whisk to evenly distribute the ingredients, ensuring no lumps remain.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, white vinegar, eggs, brown sugar, vegetable oil, and the 2 tablespoons of pineapple juice until smooth and well combined.
- Add Mix-ins: Stir in the shredded carrot, crushed pineapple, shredded coconut, and chopped nuts into the wet ingredients bowl until evenly distributed.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Stir gently just until the flour disappears. The batter should be thick, lumpy from the mix-ins, yet runny. Avoid overmixing to keep the cupcakes tender.
- Fill Muffin Tin: Divide the batter evenly among the 12 muffin holes. Using a 3-tablespoon levered ice cream scoop will make filling easier and more uniform.
- Bake: Bake the cupcakes for 20 minutes or until a toothpick inserted into the center comes out clean. After baking, transfer the cupcakes to a cooling rack and let them cool completely before frosting.
- Make Cream Cheese Frosting – Cream Butter: Using a stand mixer with the paddle attachment or a hand mixer, beat the softened butter for 1 minute until smooth, scraping down the bowl as needed.
- Cream Cheese Addition: Add the cream cheese to the butter and continue beating for 1 minute until fully smooth and creamy.
- Add Icing Sugar Gradually: Add one-third of the sifted icing sugar, beating on low speed to incorporate and prevent a powdery explosion. Then beat in half of the remaining sugar, followed by the final portion until fully combined.
- Fluff Frosting: Increase mixer speed to high and beat for 2 minutes until the frosting is fluffy. Add the vanilla extract and salt, then beat briefly to incorporate evenly.
- Pipe and Decorate: Transfer the frosting into a piping bag fitted with a round tip or a ziplock bag with a corner snipped off. Pipe the frosting onto each cooled cupcake and sprinkle with the finely chopped walnuts or pecans for garnish.
Notes
- Note 1: Reserve pineapple juice to add moisture and enhance flavor in the batter.
- Note 2: Vinegar reacts with baking soda to help the cupcakes rise, use white vinegar or any clear vinegar.
- Note 3: Baking soda is critical here for proper leavening; do not substitute with baking powder.
- Note 4: Use fresh, peeled, and shredded carrot for best texture and freshness.
- Note 5: Cream cheese should be softened and at room temperature to blend smoothly in the frosting.
- Note 6: Sifting the icing sugar prevents lumps in the frosting for a silkier texture.
- Use a levered ice cream scoop for easy and consistent cupcake batter portioning.
- Ensure cupcakes are fully cooled before frosting to prevent melting or slipping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: carrot cake cupcakes, cream cheese frosting, pineapple carrot cupcakes, moist carrot cake, homemade cupcakes, easy carrot cupcake recipe
