Carrot & Pineapple Cupcakes

Carrot & Pineapple Cupcakes
Carrot & pineapple cupcakes with spiced cream cheese frosting

A quick post before I’m off to work. Carrot cake has always been one of my favorites, adding fresh pineapple and a tiny bit more of cinnamon elevates the flavor nicely.

Ingredients (makes 10 cupcakes)

  • 90g  soft brown sugar
  • 60ml canola oil
  • 2 eggs
  • 75g plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 carrots, grated
  • 5 tablespoons pineapple, cut into small piecesCarrot & Pineapple Cupcakes

For the Lightly Spiced Cream Cheese Frosting:

  • 200g cream cheese, softened
  • 35g unsalted butter, softned
  • 120g powdered sugar, sifted
  • ¼ teaspoon ground cinnamon

+ pineapple pieces for topping


  1. Preheat oven to 180°C and line cupcake cases or silicone cupcake liners.
  2. Place brown sugar and oil in a mixing bowl and mix on medium high speed for 2 minutes, then add eggs one at time and continue mixing.
  3. Meanwhile in a separate bowl incorporate all dry ingredients and add to the main mixture and continue mixing on medium speed for another two minutes.
  4. Turn the mixer off and add the grated carrot and pineapple pieces and mix by hand using a spatula.
  5. Spoon batter into cupcake liners, filling ¾ full. Carrot & Pineapple Cupcakes
  6. Bake for 25 minutes, until a toothpick inserted into middle comes out clean.
  7. Move them onto a wire rack and let the cupcakes cool down before preparing your frosting.Carrot & Pineapple Cupcakes
  8. Prepare Cream Cheese Frosting by placing cream cheese and butter in a mixing bowl with half of the powdered sugar and beat for few minutes, then add the remaining powdered sugar and ground cinnamon and keep beating, until smooth and creamy.
  9. Place the frosting in a piping bag with round piping tip and pipe on the cooled cupcakes, add some pineapple pieces on top and they are ready to eat!Carrot & Pineapple Cupcakes

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