I served these moist, delectable cupcakes at my wedding celebration in place of the customary wedding cake since they are so amazing. Every time, especially when topped with cream cheese frosting, these are a success! I owe this fantastic recipe to my mum.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 dozen cupcakes |
Ingredients
- 1 cup white sugar
- ⅔ cup vegetable oil
- 2 eggs, beaten
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup finely grated carrot
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- ½ cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Grease 12 muffin cups or line with paper liners.
- Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.
- Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
- Stir flour mixture into liquid ingredients until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
- Pour batter into the prepared muffin cups, filling them to the top.
- Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Set aside to cool completely.
- Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
- Beat in confectioners’ sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.
Nutrition Facts
| Calories | 515 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 11 g |
| Sodium | 412 mg |
| Sugars | 51 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I followed recipe exactly (except I reduced cinnamon, don’t like too much spice). Fluffy, moist flavorful. If it helps, mine cooked in 18 minutes and instead of 12 cupcakes it yielded 14 for me. Was a bit afraid to fill cupcakes to the top and came about a quarter of a centimeter from tops. They rose beautifully with no mess, generous sized cupcakes and surprise, 2 extra!
It’s missing something like walnuts maybe. The muffins had no real texture
Easy to convert to Gluten-Free on this one! I simply used Bobs Red Mill Gluten Free 1 to 1 Baking Flour and followed this recipe as is with the GF flour substitution and these cupcakes turned out totally d’lish!! I will be making these each year for Easter and every month in between 🙂
there are too many idiots on here changing the recipe and then complaining
I’ve been making carrot cakes for years so decided to use my favorite recipe to make cupcakes, and though delicious they were too dense. So I decided to look for a similar recipe specifically for cupcakes, and this is it. Delicious, moist and fluffy. The only change I made was to add a little ground cloves and ginger, and only fill the cupcakes 3/4 full. I baked them 18 minutes and they were perfect.
Wonderful! Makes lots of frosting – more than needed.
It was super good I added a teaspoon of all spice and would add 2 next time . I thought the original recipe was really lacking spice. I sub half the oil with apple sauce and added walnuts. Increased the recipe to 20 because I wanted 24 and still had some left over batter .
I have made these twice now, and as they are so lovely on their own I haven’t yet made the topping. They are a moist cupcake, which are well recieved. I added 1/2 tsp more of the cinamnon on both bakes. I had some fresh pineapple which I used for the 2nd bake, I won’t again. The tinned pineapple seems to melt away adding moisture. When I used the fresh, some mouthfuls were crunchy. These will be a staple bake in my house from now on.
I followed this cupcake (I’d actually call them muffins:) recipe exactly (it’s only fair to the creator to review their recipe, not mine), and they are the MOST delicious, moist, incredible muffins I’ve ever eaten. My family agrees! The frosting is amazing, but the second time I made them, we ate them warm with no frosting, and they were just as incredible all on their own!
Love the cupcakes!! Icing recipe made twice as much as we needed. Next time I’ll halve the icing recipe portion. Thanks for sharing!
Everyone loved them! As per another reviewer I only used 2 1/4 cups confectioners sugar in the frosting and left out the milk but added 1/2 tsp grated orange rind. I used self-rising flour so I was able to skip the baking soda, baking powder and salt. Since the frosting is mostly cream cheese I kept leftovers in the fridge. I can see these being a regular in our get togethers! Looking forward to being able to get together in the near future!
Definitely do not fill cups more than 3/4 full. Tasty and moist recipe.
I followed the recipe exactly and OH MY GOSH these are unbelievably delicious! I’ll be making these again..and again..and again..
The best receipe I have ever tried! Super moist and full of flavor. Used carrots from my garden too! I’ll make these again and again!
I usually make a recipe “as is” the first time but after reading several reviews I decided to make a few changes. First I used coconut oil instead of vegetable oil because that’s all I had on hand. I also reduced the sugar by 2 table spoons because I usually
Delicious cupcakes. Followed the recipe. Nuts might make an interesting addition. I paired this with Cream Cheese Frosting II and our birthday party guests were wowed.
They turned out great. Moist and soft. Highly recommend this recipe!
Added 1/2 cup mini chocolate chips. Everyone loved it.
Made these today and stuck to the exact recipe. The texture and flavor were exactly what you would expect from carrot cake. This batch made 16 cupcakes which I fill to the top as instructed. They fluffed up exactly as I was expecting them to with a nice rounded top on all of them. I will say I didnt notice a difference from the flavor of the pineapple though. Next time will try adding some of the juice in the mix. As for the frosting it made about double of what was needed and that was with adding a generous amount onto each cupcake but the flavor was good and it was a nice light frosting
I made these for my future daughter-in-law’s bridal shower. Everyone loved them. The only change I made was to add some coconut. I definitely would make these again!
I love it, but i did some modifications with the pineapple, carrot and vanilla I added 1/2 cup shedded coconut and 1/2 cup of crush walnuts. For the frosting I didn’t use milk and olny use 1 1/2 cup of confessional sugar because I don’t like things to sweet. Then i garnish with crush walnuts. At work they love it!!