Carrot Cupcakes with Candied Pineapple Filling
This Carrot Cupcakes recipe with Candied Pineapple takes a bit longer than your standard cupcake – but the results are well worth the extra time. Once finished you have a soft cupcake filled with candied pineapple pieces and topped off with a cinnamon cream cheese frosting.
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I am of the mindset that every cupcake should have a surprise filling! The candied pineapples add a lovely crunch to the inside of the cupcake which is guaranteed to surprise your guests. These make a nice addition to an Easter dessert buffet, a spring tea or a casual bridal shower.
I decorated these cupcakes with simple royal icing carrots. These were so simple to make! All you need to do is color some royal icing, pipe some zigzags on wax paper and let dry overnight.
Yes, the cupcakes may be frozen after baking. Don’t freeze the cupcakes after they have been filled with the candied pineapple. The process of freezing and defrosting will soften the candied pineapple.
Carrot Cupcakes with Candied Pineapple
- Canned or fresh pineapple, cut into ¼" slices Use ½ a can or ⅓ fresh pineapple
- 200 Grams Granulated Sugar (1 Cup)
- 8 Fluid Ounces Water (1 Cup)
- 2 Tbsp Granulated Sugar To toss with pineapple slices before baking
- 2 Cups Shredded Carrots
- ½ Cup Unsweeted Applesauce
- 4 Large Eggs Room temperature
- ¾ Cup Vegetable or Canola Oil
- 180 Grams All Purpose Flour (1 ½ Cups)
- 250 Grams Granulated Sugar (1 ¼ Cups)
- 2 tsp Cinnamon
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
Cream Cheese Icing
- 8 Ounces Cream Cheese, room temperature Full-fat Cream Cheese
- 2 Ounces Unsalted Butter, room temperature (½ Stick)
- 12 Ounces Confectioners' Sugar (3 Cups)
- ¼ tsp Ground Cinnamon
- Slice pineapple into ¼" pieces.
- Place water and granulated sugar in a saucepan and bring to a boil, stirring occasionally.
- Lower stovetop temperature to simmer and add the pineapple pieces. Simmer for 30 minutes.
- Turn off the heat and let pineapples sit in the pot for 10 minutes. Remove after 10 minutes with a slotted spoon and place on parchment or wax paper. Let cool completely.
- Preheat oven to 350°.
- Toss pineapple pieces in granulated sugar and place on baking pan, ensure pieces are not touching each other.
- Bake for 10 – 15 minutes, or until sugar is fully melted and the pineapple is just beginning to brown. Cool before using in cupcakes.
- Preheat oven to 350°
- Place cupcake liners in a cupcake pan.
- Combine flour, sugar, cinnamon, baking powder, baking soda and salt in a bowl.
- In another bowl, place shredded carrots and applesauce. Stir to combine.
- Add eggs and oil to the carrot/applesauce mixture and stir well to combine.
- Place ½ of dry ingredients into mixing bowl and stir to combine.
- Place remaining ½ of dry ingredients into mixing bowl and stir to combine.
- Optional: add 1 cup of raisins, nuts or any other desired item.
- Fill the cupcake liners ⅔ full with the batter.
- Bake 18 – 22 minutes, or until the cupcakes are fully risen and a toothpick inserted in the center of a cupcake comes out clean.
- Place cupcake pans on a rack and cool completely.
Cream Cheese Icing
- Place softened cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment (a hand mixer may also be used).
- Mix cream cheese and butter on medium speed until no lumps remain.
- Add confectioners' sugar and ground cinnamon, Begin mixing on low speed and gradually increase speed to medium-high. Continue to mix for 3 to 4 minutes.
- Using an apple corer or knife, remove a small piece of each cupcake from the center (approximately ⅓"). Place candied pineapple in each hole.
- Top each cupcake with cream cheese icing and sprinkle a few pieces of the candied pineapple on each cupcake.