Try this Carrot Cake Pineapple Pecan Cupcakes recipe. Spring is finally here and with Easter around the corner I decided to make Carrot Cupcakes. I looked at a few carrot cake and cupcake recipes. I decided to use a small can of pineapple that I had. Slightly adapting a recipe for the carrot cake cupcakes; this is how my cupcakes were created.
I think out of all the spring baking I do my top two favorites are made with lemon or carrot, but then the berries are right there in the running! For Easter it is hands down a good Carrot Cake, although these would be perfect and are much easier for the kids to handle.
This recipe is really easy! Of course if you have a food processor the grating of the carrots is a snap!
Pull out your old friend from under the counter and assemble your baking wares.
- Baking Soda
- Baking Power
- Vegetable Oil
- Bag of organic mini peeled carrots or other carrots
- Package of pecans
See recipe for other items!
Directions for making carrot cupcakes
- In a medium size bowl; Mix dry ingredients and set to the side.
- Grate carrots.
- Chop the nuts (if not pre chopped)
- Mix wet ingredients in a large bowl.
- Add dry ingredients slowly into the wet ingredients stirring until mixed well.
- Pour into your lined cupcake pan.
Of course if you like you can add things like raisins. Typically I’d omit the pineapple but, I have to say I apologize to anyone I have ever said I don’t care for pineapple in Carrot Cupcakes I have turned over a new leaf. I love the moist texture and naturally added sweetness it adds. Never, say never! Ever! Sounds like a Taylor Swift song. Excuse my while I sing a bit.
Glad you couldn’t hear that! Also I am happy to say that my baking partner Sammie promise to makes cookies with me soon! Like I said yesterday you never know which way the wind is going to blow with a teen in the house!
Carrot Cake Pineapple Pecan Cupcakes #Recipe
Carrot Cake Cupcakes. Enjoy this easy to make recipe for carrot cupcakes. They just say spring! But, you can make them anytime of year.
- 1 cup Flour
- 3/4 cup Sugar
- 1-1/4 tsp. Cinnamon
- 1/2 tsp. Baking Power
- 1 tsp. Baking Soda
- 1/4 tsp. Salt
- 1-1/2 cup Grated Carrots
- 1/3 cup vegetable oil
- 2 Eggs
- 1/2 cup Pineapple
- 1/2 cup Pecans chopped
- 8 oz. Cream Cheese softened
- 2 tbsp. Butter softened
- 2 cups Powered Sugar
- 1 tsp. Vanilla
Pre heat oven to 350 degrees
Mix dry ingredients together, whisking slowly. Set to side.
Chop the nuts
Add dry ingredients slowly into the wet ingredients stirring until completely mixed.
Add grated carrots, and nuts and finished stirring only until blended.
Pour mixture into your lined cupcake pan.
Bake at 350* for 15-20 minutes*
Let cool when done. Prepare a cream cheese icing.
Cream Cheese 8 ounces, 2 tbsp. butter, 2 cups powdered sugar, 1 tsp. vanilla or to taste. Add more butter only if needed or desired.
Double Recipe for larger batches
Cooking time may vary Check at 15 Min. and reset until fully baked and knife comes clean (15-20 minutes depending on altitude and oven)
adapted from Pinch of Yum Best Carrot Cake Cupcakes http://pinchofyum.com/best-carrot-cake-cupcakes-with-cream-cheese-frosting
Now go make some yummy carrot cake cupcakes.
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