Carrot Pineapple Cupcakes

Carrot Pineapple Cupcakes are made from a homemade carrot cake batter. The inside of the cupcake holds a little surprise of pineapple flavored cream cheese filling. This delicious cupcake is frosted with cream cheese frosting and decorated with walnuts.

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 filling is a wonderful little surprise in the middle of the cupcake and goes so well with the carrot flavor. There are three parts to this delicious cupcake, the batter, the filling, and the frosting.  

Carrot Pineapple Cupcakes is made with a homemade carrot cake batter as well as a homemade pineapple filling. It’s topped with a homemade cream cheese frosting. Now it may sound a little overwhelming having all the components to this recipe being homemade but it’s really not. They are very simple layers to make that come together beautifully to make one amazing final product.  We’re going to make Carrot Pineapple Cupcakes together so let’s gather the ingredients.

Cake Batter Dry Ingredients:

• 2 cups all-purpose flour  
• 2 cups white sugar
• 1 Teaspoon salt 
• 2 Teaspoons baking powder
• 1/2 Teaspoon baking soda
• 1 Teaspoon cinnamon  

Cake Batter Wet Ingredients:

• 3 cups finely grated carrots
• 3/4 cup vegetable oil  
• 1 Teaspoon vanilla  
•  4 eggs, room temperature   

For The Filling:

•  4 Tablespoons white 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 white sugar 
•  5 – 6 cups powdered sugar
•  a splash of milk
• decorate with a 1/2 cup crushed nuts

Cream Cheese Pineapple Filling: The Steps

We start the carrot pineapple cake recipe off by making the cream cheese pineapple filling. We want the filling standing by and ready when the cake batter is made.  Make sure that the cream cheese and eggs are room temperature so they blend together seamlessly when they’re mixed together. Place the cream cheese and sugar together in a medium bowl. Using an electric mixer on medium speed beat the two together until they’re well combined. Beat the egg yolks and salt into the mixture until well combined. The last step, fold in the crushed pineapple and set the filling aside.

Wet Bowl Ingredients and Dry Bowl Ingredients: Instructions for Carrot Pineapple Cupcakes

Place all the dry cake batter ingredients together in a large bowl and whisk them slightly to combine them.  Place all the wet cake batter ingredients together in a large bowl and beat them together until well combined. The recipe uses 3 cups of finely grated carrots. Years ago I’d have to grate carrots with a box grated when I made homemade carrot cakes. I could also count on having a couple of scuffed up knuckles at the end of grating them. Getting the 3 cups of grated carrots ready for this homemade carrot cake recipe is a breeze using a food processor. 

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We’re going to combine the bowl of dry cake batter ingredients with the bowl of wet cake batter ingredients. You’re not going to use an electric mixer for this. You’re going to stir the two bowls of ingredients together. Stir them together with a spatula or wooden spoon until they are well combined.

Get your cupcake pans out and line them with cupcake liners. If you are making these for an event, I love the idea of lace-looking cupcake liners just to add that bit of touch.  Spoon a heaping Tablespoon of cupcake batter into each cupcake liner. Spoon a heaping Teaspoon of the pineapple cream cheese filling on top of the batter. Place another heaping Tablespoon of batter over the cream cheese pineapple filling. Repeat for each cupcake liner in the pan.  

Baking the Carrot Pineapple Cupcakes

Bake the cupcakes in a preheated 350-degree oven for 18 – 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.  Cool the cupcakes in the pan on a wire rack for 5 minutes. Remove them from the cupcake pan and let them cool completely.  After they’ve cooled completely, make the cream cheese frosting.

Place the room temperature cream cheese, butter, and vanilla into a large bowl. Beat the ingredients together until they are well combined. Gradually add the powdered sugar to the bowl until the ingredients are well combined. Add a splash of milk to the frosting if necessary to achieve the spreading consistency you want. 

Frost the cooled cupcakes. This the hard part for me, my fingers seem to always make their way into the bowl more times than I’d like to admit, just to get one more taste of its creamy deliciousness.

Decorating the frosted cupcakes with crushed or whole walnuts adds a nice presentation when served. If you have someone with a nut allergy in your house decorate with sprinkles. Dried pineapple cut into small pieces would also make a nice little decoration. Carrot Pineapple Cupcakes are “what’s for dessert” and they’re magnificent, ENJOY!

PIN IT FOR LATER

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Carrot Pineapple Cupcakes

Servings: 24

Ingredients

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

Wet ingredients

• 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

Instructions

• 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.

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