Pineapple Carrot Tropical Cupcakes
Bring a taste of the tropics to your dessert table with these Pineapple Carrot Tropical Cupcakes! Bursting with the natural sweetness of shredded carrots, crushed pineapple, and shredded coconut, these moist and flavorful cupcakes deliver the perfect balance of fruity and spiced notes. Topped with a velvety cream cheese frosting, they make an irresistible treat for any occasion. This recipe is easy to prepare, requiring just 45 minutes from start to finish, and yields 12 perfectly portioned cupcakes. Whether you're hosting a summer gathering or simply craving a tropical-inspired dessert, these cupcakes are sure to impress with their vibrant flavors and moist texture.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1.25 cups Shredded carrots
- 0.75 cup Crushed pineapple (drained)
- 0.5 cup Shredded coconut (unsweetened or sweetened)
- 0.5 cup Vegetable oil
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese
- 0.5 cup Unsalted butter (softened)
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.
Add the shredded carrots, crushed pineapple, and shredded coconut to the dry mixture. Stir until the add-ins are evenly distributed.
In a separate medium bowl, whisk together the vegetable oil, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently fold the mixture until just combined. Be careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the cream cheese frosting, beat the cream cheese and softened unsalted butter together in a mixing bowl until smooth and creamy.
Gradually add the powdered sugar, beating on low speed until fully incorporated. Stir in the vanilla extract.
Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top of each cupcake.
Optional: Garnish with a pinch of shredded coconut or a small piece of pineapple for decoration.
Nutrition Facts
Calories |
5632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.0 g | 390% | |
| Saturated Fat | 136.8 g | 684% | |
| Polyunsaturated Fat | 70.6 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 3494 mg | 152% | |
| Total Carbohydrate | 710.2 g | 258% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 544.1 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 496 mg | 38% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1406 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
