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carrot cupcake recipe

Carrot Cupcakes with Candied Pineapple Recipe

Carroty cupcakes filled with candied pineapple and topped with cream cheese icing.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Decorating Time: 15 minutes
Course Dessert
Cuisine American
Servings 24

Ingredients
  

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 tablespoon 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 teaspoon Cinnamon
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon 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 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 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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