Welcome the vibrant flavors of spring into your kitchen with these exquisite Pineapple Carrot Cake Cupcakes. These delightful treats are a celebration of the season, boasting a perfectly moist and tender crumb generously studded with grated carrots and the bright, tangy sweetness of crushed pineapple. Each cupcake is crowned with a luscious, velvety cream cheese frosting and finished with a sprinkle of golden, toasted coconut, making them an irresistible indulgence for any occasion. They embody the freshness and joy of spring, transforming classic carrot cake into a charming, bite-sized dessert.
If your heart beats for delicious carrot cake variations, you absolutely must explore our Carrot Cake Whoopie Pies for another delightful experience!
There’s an undeniable lift in spirits that comes with the sun streaming through the windows, heralding the arrival of warmer days. This renewed energy often inspires a surge of creativity, especially in the kitchen. For many, the longer days and cheerful atmosphere of spring ignite a desire to bake, creating treats that are as light and joyful as the season itself. These Pineapple Carrot Cake Cupcakes are a testament to that feeling, combining comforting flavors with a fresh, seasonal twist.
Life can often feel like a juggling act, balancing myriad responsibilities with a desire to find moments of joy and creativity. Whether it’s managing busy schedules, tackling daily chores, or simply navigating the unexpected, finding time for self-care or a beloved hobby like baking can be a challenge. Yet, it’s precisely in these moments of creation that we find a much-needed escape and a sense of accomplishment. The simple act of baking, especially when the results are as delicious as these cupcakes, provides a sweet reward and a perfect excuse to unwind. Sometimes, a little culinary indulgence is exactly what’s needed to recharge and appreciate the small pleasures in life.
With Easter just around the corner, the excitement of preparing for celebrations fills the air. From planning family gatherings to the delightful tradition of creating Easter baskets, the anticipation is palpable. There’s a special joy in selecting thoughtful gifts and treats, envisioning the smiles and surprise on loved ones’ faces. The magic of these moments, especially for children who still believe in the wonder of the Easter Bunny, is truly priceless. These cupcakes are more than just a dessert; they are a part of creating those cherished memories, adding a homemade touch to the festive spirit and symbolizing the sweetness of family traditions.
The glorious shift in weather invariably puts me in a baking mood. Despite the looming “swimsuit season,” the call of the kitchen is too strong to resist, especially when it involves reinventing a classic. The inspiration for these Pineapple Carrot Cake Cupcakes actually struck last year, though the initial attempts at capturing their beauty in photographs weren’t quite right. After much deliberation and, admittedly, enjoying all the “test” cupcakes, the idea was temporarily set aside. However, the sight of Cadbury Mini Eggs in the store – a well-known weakness of mine – brought the recipe back to life. These small, colorful chocolate eggs are a quintessential spring treat and provided the perfect decorative spark to complete these cupcakes, elevating them from merely delicious to truly festive. This year, the final batch of mini eggs found their home atop these very cupcakes, signaling an end to my seasonal indulgence and a triumphant return for this beloved recipe.
These Pineapple Carrot Cake Cupcakes genuinely exceeded all expectations, both in flavor and presentation. Beyond their incredibly delicious taste, they radiate a festive charm, making them absolutely perfect for Spring gatherings and especially for Easter celebrations. Each cupcake is generously topped with a rich, tangy cream cheese frosting – a quintessential pairing for carrot cake. Toasted coconut adds a wonderful textural contrast and a hint of tropical sweetness, while mini chocolate eggs contribute a playful touch and an extra burst of decadence. For those who prefer a nuttier profile, a sprinkle of chopped walnuts would also make an excellent addition, enhancing the earthy notes of the carrot cake.
Baking for others is a rewarding experience, and having the right tools makes sharing your culinary creations effortless. After setting aside a few for my family, I carefully packed the remaining cupcakes to share with friends. For anyone who frequently bakes and transports cupcakes, I cannot recommend this cupcake carrier enough. It’s an absolute lifesaver, ensuring your beautifully decorated cupcakes arrive at their destination perfectly intact, without any shifting or unfortunate mishaps. Its sturdy design and easy-to-clean features make it an indispensable accessory for any avid baker, simplifying the process of sharing your sweet masterpieces.
Beyond carriers, the quality of your cupcake liners can significantly impact the final presentation of your baked goods. This is why I enthusiastically recommend Sweets & Treats Boutique for their exceptional cupcake liners (this is a genuine recommendation, not a sponsored one!). Their grease-proof liners are a game-changer, preventing that undesirable greasy residue that often appears on the bottom of cupcakes. Available in a delightful array of styles, colors, and patterns, these liners ensure your cupcakes look as professional and appealing as they taste. Say goodbye to unsightly grease stains and hello to beautifully presented treats every single time. You’ll truly appreciate the difference they make, I promise!
One of the greatest joys of baking is sharing the experience with loved ones, especially children. My daughter had an absolute blast helping me prepare and decorate these charming cupcakes. From mixing the batter to carefully placing the toppings, her enthusiasm was infectious, adding an extra layer of sweetness to the entire process. And of course, the highlight for any young baker is always the taste test! These Pineapple Carrot Cake Cupcakes proved to be a resounding success, making them an ideal and delicious addition to any Easter brunch table or Spring celebration, creating beautiful memories along with delightful flavors.
9 votes
Pineapple Carrot Cake Cupcakes
Prep
Cook
Total
Author Strawberry Blondie Kitchen- Megan Marlowe
Yield 22 cupcakes
These Pineapple Carrot Cake Cupcakes are exquisitely moist, bursting with the natural sweetness of pineapple and carrots, and finished with a dreamy cream cheese frosting and delightful toasted coconut. They are truly the quintessential treat to welcome and celebrate the beauty of Spring!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1/2 cup crushed pineapple, well drained*
- 3 cups finely shredded carrots
- 3/4 cup coconut oil, melted and cooled slightly
- 1 teaspoon pure vanilla extract
For the Cream Cheese Filling:
- 3 ounces Philadelphia Cream Cheese, at room temperature
- 2 Tablespoons granulated sugar
- 1 large egg yolk
- Pinch of salt
For the Cream Cheese Frosting:
- 1 (8oz) package Philadelphia Cream Cheese, at room temperature
- 1/2 cup unsalted butter, softened
- 1 Tablespoon pure vanilla extract
- 5 1/2 cups powdered sugar, sifted
- 2 tablespoons milk or cream, as needed
- 1/2 cup Baker’s Angel Flake Coconut, toasted for garnish*
- Mini chocolate eggs or chopped walnuts, for garnish (optional)
Instructions
- Preheat your oven to 350 degrees F (175 C). Line 22 standard muffin tins with paper cupcake liners and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, salt, ground cinnamon, and baking soda. Ensure all dry ingredients are well combined.
- Prepare the cream cheese filling: In a small bowl, combine the 3 ounces of room temperature cream cheese with 2 tablespoons of sugar. Mix until smooth. Stir in the egg yolk and a pinch of salt. Gently fold in the well-drained crushed pineapple. Set this mixture aside.
- In another large bowl, using an electric mixer or by hand, vigorously stir together the 2 cups of sugar, 4 room temperature eggs, finely shredded carrots, melted coconut oil, and 1 teaspoon of vanilla extract until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients. Mix on low speed, or gently by hand, until just incorporated. Be careful not to overmix, as this can result in tough cupcakes.
- Spoon approximately 1.5 tablespoons of the cupcake batter into the bottom of each prepared muffin cup. Drop about 1/2 teaspoon of the cream cheese filling mixture directly into the center of the batter in each cup. Spoon the remaining cupcake batter over the cream cheese filling, ensuring it is covered.
- Bake for 18-20 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean. The tops should be lightly golden and spring back when gently pressed.
- Allow the cupcakes to cool in the muffin pan for 5 minutes before carefully transferring them to a wire rack to cool completely. It’s crucial that the cupcakes are entirely cool before frosting.
For the Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the 1 (8oz) package of room temperature cream cheese and 1/2 cup softened butter on medium speed until light, fluffy, and smooth. Add 1 tablespoon of vanilla extract and mix until just combined.
- Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated before adding more. Once all the sugar is added, slowly drizzle in the milk or cream, 1 tablespoon at a time, until your desired frosting consistency is reached. Beat on medium-high speed for another minute until the frosting is exceptionally smooth and creamy.
- Once the cupcakes are completely cool, frost each one generously with the cream cheese frosting. Garnish with toasted coconut and mini chocolate eggs or chopped walnuts, if desired, for an extra festive touch.
*To toast coconut: Spread coconut flakes in a single layer on a dry skillet over medium-low heat. Stir frequently until golden brown and fragrant. Alternatively, spread on a baking sheet and bake at 325°F (160°C) for 5-10 minutes, stirring occasionally, until lightly browned.
Notes
This recipe has been slightly adapted from the delightful Pineapple-Carrot Cupcakes, offering a few adjustments to enhance flavor and texture.
Courses Dessert
These Pineapple Carrot Cake Cupcakes are more than just a dessert; they are an experience. Each bite delivers a harmonious blend of delightfully moist cake, the refreshing tang of pineapple, the earthy sweetness of carrots, and the comforting warmth of cinnamon. The velvety cream cheese frosting provides the perfect counterpoint, its rich and creamy texture balancing the cake’s vibrant flavors. Finally, the crunchy toasted coconut adds a delightful textural complexity and a hint of tropical bliss, creating an unforgettable finish. Whether you’re hosting a Spring brunch, an Easter gathering, or simply craving a taste of seasonal cheer, these cupcakes are guaranteed to be a highlight, bringing joy and deliciousness to any occasion. They are a testament to the simple pleasure of homemade treats, crafted with care and bursting with flavor.
Still hungry for more deliciousness?
Follow us on Facebook, Pinterest and Instagram for daily recipe inspiration and sweet treats!
Don’t forget to save this recipe! Pin it on Pinterest now!
Subscribe to our newsletter! Sign up today for easy + delicious recipes delivered weekly straight to your inbox!
