Description
These moist and flavorful Carrot Cake Cupcakes with Cream Cheese Frosting combine shredded carrots, crushed pineapple, and warm spices into a tender cupcake base topped with a rich, creamy frosting. Perfect for celebrations or a delicious treat, they offer a delightful balance of sweetness and texture with added coconut and walnuts for extra depth.
Ingredients
Scale
For the Cupcakes
- 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 ok)
- 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)
- 1 1/3 cups plain / all-purpose flour
- 1 1/4 tsp baking soda (NOT baking powder)
- 1/4 tsp salt
- 1 1/4 tsp cinnamon powder
- 1 1/3 cups shredded carrot (1 medium carrot peeled)
- 2 tbsp shredded or desiccated unsweetened coconut
- 1/3 cup walnuts or pecans, roughly chopped
For the 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 garnish)
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (suitable for all oven types). Line a 12-hole muffin tin with cupcake liners to prepare for baking.
- Prepare Pineapple: Drain the crushed pineapple well, but reserve the juice. Measure out 3/4 cup pineapple and 2 tablespoons of the pineapple juice for use in the batter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon powder until evenly combined.
- Mix Wet Ingredients: In another bowl, whisk together the milk, white vinegar, eggs, brown sugar, vegetable oil, and 2 tablespoons of reserved pineapple juice until smooth and combined.
- Add Stir-ins: To the wet mixture, stir in the shredded carrot, crushed pineapple, unsweetened coconut, and roughly chopped pecans or walnuts.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and gently stir until no dry flour remains. The batter will be thick, lumpy due to the add-ins, but still runny enough to spoon.
- Fill Muffin Tin: Using a 3-tablespoon levered ice cream scoop or equivalent, evenly divide the batter among the 12 prepared cupcake liners.
- Bake: Bake the cupcakes in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and transfer to a cooling rack to cool completely before frosting.
- Make Frosting and Decorate: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth. Gradually add the sifted icing sugar, vanilla extract, and salt, mixing until fluffy and spreadable. Once cupcakes are cooled, frost each cupcake generously. Garnish with the finely chopped walnuts or pecans.
Notes
- Note 1: Reserve the pineapple juice to add moisture and flavor to the cupcakes.
- Note 2: White vinegar helps react with baking soda to give the cupcakes lift and tenderness.
- Note 3: Ensure to use baking soda, not baking powder, for the correct rise.
- Note 4: Freshly shred the carrot for best texture and moisture.
- Note 5: Allow the cream cheese and butter to be at room temperature to achieve a smooth frosting.
- Note 6: Sift the icing sugar to prevent lumps in the frosting.
