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Pineapple Carrot Cupcakes

Pineapple Carrot Cupcakes

  • Prep Time: 40 minutes
  • Cook Time: 18 minutes
  • Total Time: 58 minutes
  • Yield: Makes Dozen Cupcakes 1x

Scale

Ingredients

For the Carrot Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 2 cups granulated sugar
  • ¾ cup vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 (8 ounce) can crushed pineapple, drained

For the Cream Cheese Frosting:

  • ¾ cup butter, softened
  • 11 ounces cream cheese, softened
  • 2 teaspoons vanilla extract
  • 1 (2 pound) bag confectioners’ sugar
  • 2 cups walnuts, chopped

Instructions

For the Carrot Cake:

  1. Line cupcake tin with 30 liners; preheat oven to 350°.
  2. In a medium bowl whisk together the flour, baking soda, salt and cinnamon; set aside.
  3. In a large mixing bowl beat together the eggs, sugar, oil, buttermilk and vanilla.
  4. Gradually add the flour mixture to the egg mixture until blended; fold in the carrot and pineapple.
  5. Use an ice cream scoop to evenly distribute batter.
  6. Bake 18 minutes or until a wooden toothpick inserted into the center comes out clean.
  7. Cool in pans 15 minutes, cool completely on wire racks.

For the Cream Cheese Frosting:

  1. Cream together the butter, cream cheese and vanilla; beat until light and fluffy..
  2. Add confectioners’ sugar 1 cup at a time continue to beat an additional 5 minutes.
  3. Pour chopped nuts into a bowl.
  4. Spread frosting on cupcake; roll around the edge of the cupcake in chopped nuts.
  5. Refrigerate until ready to serve.
  6. Store any leftover cupcakes in the refrigerator.