Pineapple-Carrot Cupcakes

Sweet, simple carrot- and pineapple-filled cupcakes are perfect for childrens' lunch boxes. If you like, purchase pre-shredded carrots in the produce department and skip the time-consuming grating.

Pineapple-Carrot Cupcakes
Photo: Scott Little
Prep Time:
35 mins
Stand Time:
30 mins
Bake Time:
15 mins
Cool Time:
45 mins
Total Time:
35 mins
24 (2-1/2 inch) cupcakes


  • 4 eggs

  • 1 3 ounce package cream cheese

  • 2 cup all-purpose flour

  • 2 cup sugar

  • 2 teaspoon baking powder

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon baking soda

  • 2 tablespoon sugar

  • 1 egg yolk

  • Dash salt

  • ¼ cup crushed pineapple, well drained*

  • 3 cup finely shredded carrots (about 6 medium)**

  • ¾ cup vegetable oil

  • 1 teaspoon vanilla

  • 1 recipe Cream Cheese Frosting

  • ½ cup finely chopped toasted walnuts

  • Ground cinnamon (optional)

Cream Cheese Frosting

  • 1 8 ounce package cream cheese, softened

  • ½ cup butter, softened

  • 2 teaspoon vanilla

  • 5 ½ cup powdered sugar


  1. Allow the four eggs and cream cheese to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a large bowl stir together flour, the 2 cups sugar, the baking powder, the 1 teaspoon salt, the 1 teaspoon cinnamon, and the baking soda. Set aside.

  2. For filling, in a medium mixing bowl combine cream cheese and the 2 tablespoons sugar. Beat with an electric mixer on medium to high speed until combined. Beat in the egg yolk and the dash salt. Fold in the pineapple; set aside.

  3. Preheat oven to 350 degrees F. In another bowl stir together the four eggs, the carrots, oil, and vanilla. Add egg mixture to flour mixture. Stir until combined.

  4. Spoon about 1 tablespoon of the batter into each prepared muffin cup. Drop about 1 rounded teaspoon of the cream cheese mixture into each muffin cup. Spoon the remaining batter over cream cheese mixture in cups.

  5. Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

  6. Frost cupcakes with Cream Cheese Frosting. Roll the edge of frosting in toasted walnuts. If desired, sprinkle tops with additional cinnamon. Store in the refrigerator. Makes 24 (2-1/2- inch) cupcakes.

Cream Cheese Frosting

  1. In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency. (This frosts tops and sides of two 8- or 9-inch layers. Halve the recipe to frost a 13x9x2-inch cake.) Cover and store the frosted cake in the refrigerator.

*Test Kitchen Tip:

Place the pineapple in a fine-mesh sieve placed over a bowl. Press pineapple with the back of a wooden spoon to release any juice.

**Test Kitchen Tip:

Make sure to finely shred the carrots or the pieces may sink during baking.

Make-Ahead Directions:

Store unfrosted cupcakes in a single layer in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts (per serving)

390 Calories
18g Fat
56g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 390
% Daily Value *
Total Fat 18g 23%
Saturated Fat 6g 30%
Cholesterol 60mg 20%
Sodium 241mg 10%
Total Carbohydrate 56g 20%
Total Sugars 47g
Protein 3g
Vitamin C 1.2mg 6%
Calcium 40.4mg 3%
Iron 0.9mg 5%
Potassium 106mg 2%
Folate, total 28.2mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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