This is a moist carrot cake cupcake with a little dollop of pineapple flavored cream cheese in the center. It’s topped with a cream cheese frosting and decorated around the edges with chopped walnuts. The cake portion is very moist and full of carrot flavor. The pineapple cream cheese is a wonderful little surprise in the middle and goes so well with the carrot flavor. Decorating the edges of the cupcake with crushed walnuts after it’s frosted makes it look gorgeous! You’re going to love this little cuppie, we certainly did! Thanksgiving will be here before we’re ready for it. This cupcake would definitely be a wonderful addition to your dessert table. You can make these a day ahead , frost and decorate them the next day. Carrot Pineapple Cupcakes are perfect for the holidays! Enjoy!
Carrot Pineapple Cupcakes
In a large bowl stir together
- 2 cups all purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- Stir together in a medium size bowl
- 3 cups finely grated carrots
- 3/4 cup vegetable oil
- 1 teaspoon vanilla
- 4 eggs room temperature
For The Filling
- 4 Tablespoons sugar
- 2 egg yolks
- Pinch of salt
- 1/2 cup crushed canned pineapple well drained
- 6 ounces cream cheese room temperature
For the Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- 1/2 cup butter room temperature
- 2 teaspoons vanilla
- 2 tablespoons sugar
- 5 - 6 cups powdered sugar
- A splash of milk if needed.
- Decorate with 1/2 cup crushed walnuts
Preheat oven to 350 degrees. Put cupcake liners in a 24 cup cupcake pan.
For the filling
In a medium bowl, beat the cream cheese and sugar together on medium speed until well combined. Beat in the egg yolks and salt until well incorporated. Fold in the pineapple. Set mixture aside
For the Cake Batter
Add wet mixture to dry mixture, stirring until combined.
Spoon a heaping Tablespoon of the batter into each cupcake liner. Spoon a heaping teaspoon of cream cheese filling on top of the batter. Place another heaping Tablespoon of batter on top of the filling. Repeat for each cupcake liner. Bake at 350 degrees 18 to 20 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool cupcake tin on wire rack 5 minutes. Remove cupcakes from tin ,cool completely on wire rack.
Cream Cheese Frosting
In a large mixing bowl beat the cream cheese ,butter and vanilla until well combined. Gradually add powdered sugar until completely combined, adding a splash of milk if necessary to reach spreading consistency. Frost cupcakes, place crushed walnuts in a bowl, roll the edges of the cupcake in the nuts to decorated edges.