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Carrot Pineapple Cupcakes

Carrot Pineapple Cupcakes

Servings 24


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


  • 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.