Carrot Cupcakes with Pineapple Cream Cheese Frosting

The Story:
         ‘Tis the season for bridal showers!
         My cousin is getting married and I was invited to his fiancé’s bridal shower.  I offered to bring a dessert, so of course I brought cupcakes. 
         I knew the bride-to-be liked carrot cake, and it seemed dainty enough for a bridal shower.  So I topped the cakes with white chocolate (died a peachy color) hearts and S’s and B’s (for Shayla and Benjamin).  I also chopped up the photo strip that came in her wedding invitation and topped some of the cupcakes with the photos of her and Ben.  Cute?  Well, I thought so.

Carrot Cupcakes
4 eggs
¾ cup oil
½ cup applesauce
1 cup sugar
1 cup brown sugar
3 teaspoons vanilla
3 cups grated carrots
1/3 cup crushed pineapple (no juice)
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
3 teaspoons cinnamon
½ teaspoon nutmeg
Pineapple Cream Cheese Frosting
8 oz cream cheese
½ cup butter, room temperature
3 tablespoons pineapple juice
2-3 cups powdered sugar

1.     Preheat oven to 350 degrees and line muffins tins with cupcake liners.
2.    In a large bowl, lightly beat eggs.
3.    Add oil, applesauce, sugar, brown sugar and vanilla and beat again. 
4.    Stir in carrots and pineapple.  (After draining my pineapple, I put it in the blender to puree because I didn’t want any visible pieces in the finished cupcake.) 
5.    In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together. 
6.   Slowly add the dry ingredients to the wet, do not over mix. 
7.    Bake for 14-18 minutes, or until a knife comes out clean.  Let cool on a cooling rack and place in sealed containers until ready to frost. 
8.   Pineapple Cream Cheese Frosting: Beat cream cheese and butter for 7 minutes. 
9.   Add pineapple juice and powdered sugar.  (Add more pineapple juice for a stronger taste.  If your frosting is too loose, refrigerate before frosting or piping.) 
10.Pipe onto cooled cupcakes.

15 thoughts on “Carrot Cupcakes with Pineapple Cream Cheese Frosting

  1. 1
    camie says:

    I needed to find the perfect dessert for our neighborhood egg hunt on Friday. I just found it! Thanks!!

  2. 2
    Kelly says:

    I am needing to color some white choc…. what did you use to color it? I hear that you can't use liquid coloring drops. Please help!! =o)

  3. 3
    Lizzy Mae says:

    Kelly- I use Cake Craft Food Paste colors. My guess is you can't use liquid because the water in it will make the chocolate seize up.

  4. 4
    Shayla says:

    Hi Lizzy…Christie led me to your blog & I loved reading how you made the amazing cupcakes for the shower! & thanks so much for your cute gift! Thanks for coming. I love this blog!

  5. 5
    Jessie says:

    I am in love with your blog!!! My grandpa's birthday is this week and he has requested carrot cake. I am going to make these cupcakes but was wondering how many cupcakes this receipe makes. I'm making them for a crowd.

  6. 6
    Lizzy Mae says:

    Jessie- I believe it made about 28 or 30 cupcakes. If you are making a cake, you can put in walnuts as well, I just didn't want to put nuts in cupcakes because it would be too much.

  7. 7
    Anonymous says:

    Can I just tell you that everything you make looks fantastic! You need to do some videos! I could really benefit from them. I have a hard time with piping. How cold should the frosting be in the bag? I have so many questions! Follow me on Twitter so that I can ask you when I go to make the cupcakes. WECANDOIT46

    Thanks. KRISTEN

  8. 8
    Lizzy Mae says:

    Kristen- To test the buttercream, pipe some out on a plate in the same design you would pipe it on a cupcake. If it holds it's shape, then you are good to go!.

  9. 9
    camie says:

    I ended up making these and they are terrific. In fact, my 3-year old taste tester nearly inhaled hers and I had to ask if she was still breathing. Thanks for the tasty recipe.

  10. 10
    Lizzy Mae says:

    Camie- that is too funny! They are quite delicious…

  11. 11
    Anonymous says:

    I cooked these over the weekend for my SILs baby shower – you know you're in for a treat when the batter is that good! They were a big hit – general consensus was best carrot-cakes ever tasted. I put little tiny-teddy biscuits on top for the baby shower theme and they looked adorable – the chocolate colour of the bisuit matched the frosting too. I took a few of the leftover cakes to my partner and his friends at the local pub – they go pretty well with a beer too apparently! Thanks for the great recipe – can't wait for another special occasion so I can try out another of your recipes!! Lucy (Australia)

  12. 12
    Anonymous says:

    How do you make those hearts you put on top? They're adorable!

  13. 13
    Lizzy Mae says:

    I used white Melts and died them a peachy color, then used a piping bag and small round tip and piped onto parchment paper.

  14. 14
    Jileen says:

    My 10 year old son has always loved carrot cake for his birthday cake. Just made these delish cupcakes yesterday with the yummy pineapple frosting to celebrate his 10th birthday. We all loved them. One kid at the party kept asking for more! Probably the best carrot cupcakes I’ve ever had….and I’ve made a lot. I love your blog and beautiful pics. And I love BYU too! 🙂

  15. 15
    Brooke says:

    I know this is a really silly question…but I have made these a few times & it’s my favorite carrot cake recipe. I am wanting to make a three layer cake out of it…does this recipe hold up well for a three layer cake? I just don’t want it to end up in a pile. 🙂

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