Easy Carrot Cupcakes With Pineapple
These carrot cake cupcakes are made with shredded carrots and a can of crushed pineapple to keep them extra moist. You only need one bowl to make this recipe, which keeps it super simple with minimal clean up! Frost them with a classic cream cheese frosting or with this cinnamon cream cheese frosting like I did here- sooo good!
Ingredients
- 3/4 cup brown sugar
- 1 1/2 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1, 8 oz can crushed pineapple including juice
- 1 tbsp vanilla extract
- 1/4 cup vegetable oil
- 1 egg
- 1 cup shredded carrots, 2 M-L carrots, peeled
Instructions
- Preheat the oven to 350°F and line a muffin pan with 12 paper liners.
- In a medium sized bowl, add the 3/4 cup brown sugar, 1 1/2 cup all purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp kosher salt, and 1 tsp cinnamon. Whisk well to combine.
- Add the 8 oz crushed pineapple including the juice and the 1 tbsp vanilla extract and mix lightly to combine.
- In a measuring cup, add the 1/4 cup vegetable oil and 1 egg. Whisk to combine, then add into the batter and mix lightly again to combine.
- Add in the 1 cup shredded carrots and mix only until combined.
- Using an ice cream scoop, scoop the batter 2/3 of the way full into the muffin tin. There is just enough for 12 cupcakes. If there isn’t, then there is too much added to the others.
- Bake for 18 minutes.
- Cool on a wire rack and frost with cinnamon cream cheese frosting.
Notes
Optional add ins- Add in 1/2 tsp nutmeg or ginger along with the cinnamon. Add in 1/3-1/2 cup raisins or nuts to the batter along with the carrots.
Storage- If the cupcakes are unfrosted, store in an airtight container or cake dome for up to 5 days. If they are frosted, store in the fridge.
Freezing- These freeze really well! After they are cool add to a freezer safe zip top bag and squeeze out as much air as possible them freeze for up to 3 months.
Serving: 1cupcake, Calories: 175kcal, Carbohydrates: 30g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Cholesterol: 14mg, Sodium: 154mg, Potassium: 103mg, Fiber: 1g, Sugar: 17g, Vitamin A: 1813IU, Vitamin C: 3mg, Calcium: 34mg, Iron: 1mg
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