Carrot Cupcakes with Candied Pineapple Filling

This Carrot Cupcakes recipe with Candied Pineapple takes a bit longer than your standard cupcake recipe – but the results are well worth the extra time. Once finished you have a soft carrot 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. The cupcakes make a nice addition to an Easter dessert buffet, a spring tea or a casual bridal shower.

Carrot Cupcakes with Candied Pineapple

Carroty cupcakes filled with candied pineapple and topped with cream cheese icing.

5 from 10 votes

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Prep Time 15 mins

Cook Time 18 mins

Decorating Time: 15 mins

Course Dessert

Cuisine American

Servings 24

Ingredients

  

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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

Cupcakes

• 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

Instructions

 

Candied Pineapple

• 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.

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.

Assemble Cupcakes

• 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.

Keyword candied pineapple, carrot cake recipe, carrot cupcakes, easy carrot cake, pineapple dessert recipes

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