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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Why you will love these cupcakes
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.
Decorate
I decorated these cupcakes with simple royal icing carrots. These are so simple to make! Just color some royal icing, pipe some zigzags on wax paper and let dry overnight.
Storage
The cupcakes should be stored in the refrigerator because the icing is perishable. To serve, remove from fridge approximately 2 hours prior to serving.
FAQs
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.
📋 Recipe
Carrot Cupcakes with Candied Pineapple Recipe
Equipment
- Cupcake Pan and Liners
- Hand whisk and rubber spatula
- Hand or stand mixer
- Bowls, measuring cups and spoons
- Heavy-bottomed saucepan
Ingredients
Candied Pineapple
- ½ Can Canned or fresh pineapple, cut into ¼" slices Or use ⅓ fresh pineapple
- 1 Cup Granulated Sugar
- 1 Cup Water
- 2 Tablespoons 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
- 1 ½ Cups All Purpose Flour
- 1 ¼ Cups Granulated Sugar
- 2 teaspoon Cinnamon
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Cream Cheese Icing
- 1 Cup Cream Cheese, Full-fat, room temperature
- 4 Tablespoons Unsalted Butter Room temperature
- 3 Cups Powdered Sugar
- ¼ teaspoon 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 powdered 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.
Claudia says
LOVE these! I always put pineapple in my carrot cake, so I knew these would be great. I made them last night and I was NOT disappointed.
Kat says
Just tried your Carrot Cupcakes and it was amazing! Your simple steps and candied pineapple idea are pure genius. Thanks for making baking feel like a sweet adventure!
Luna S says
What a great combination of flavors! I love these cupcakes, thanks for sharing this recipe.
Beth says
These are some of the best cupcakes ever! I love the tender carrot cake with that sweet pineapple. So good!
Lisa R says
What a fun cupcake!
JAZZIE says
These were amazing. I could eat that icing all day 🙂