The Ultimate Carrot Cake Cupcakes Made With A Pineapple Cream Cheese Filling
Discover the secret to the moistest carrot cake cupcakes with a surprise pineapple and cream cheese filling, and serve them at your next gathering. They are the ultimate handheld desserts for any occasion.
These homemade cupcakes are the perfect blend of spice and sweetness. The treats feature a decadent cream cheese and pineapple filling that adds a surprise in every bite.
The base includes fresh-grated carrots, golden raisins, and chopped pecans. If you aren't a fan of raisins and or pecans, just leave them out. Walnuts add a unique flavor to carrot cake. Personalize the cupcakes your way.
Why Pineapple Filling is a Game Changer
The ingenious use of a cored center filled with a tangy pineapple-and-cream cheese mixture takes these cupcakes to the next level. By using a simple cupcake corer, you create a hidden pocket of flavor that complements the cinnamon and vanilla. Topped with a silky, cream cheese frosting, these cupcakes are as eye-catching as they are delicious. They are sure to be a hit at potlucks and parties.
Homemade Carrot Cake Cupcakes Recipe
This is the best recipe for carrot cake cupcakes with filling. You can't go wrong with a pineapple and cream cheese filling.
Recipe makes 12 cupcakes
Cupcake Ingredients:
1 ¼ cups of all purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon organic cinnamon
¾ cup vegetable oil
1 teaspoon pure vanilla extract
1 cup of sugar
2 large eggs - beaten
1 ½ cups grated carrots
½ cup golden raisins
½ cup chopped pecans
Frosting Ingredients:
1 stick of butter - softened
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
1 teaspoon of organic cinnamon
2 - 3 cups of powdered sugar
Milk (for thinning the frosting if it's too thick)
Cupcake Filling Ingredients:
⅓ cup of the cream cheese frosting
1 small can of crushed pineapple - drained
Supplies:
12-count muffin tin
Cupcake liners
Corer - to make a hole in the cupcakes for the filling
Gold Sugars for topping - OPTIONAL
Stand mixer
Prepare The Cupcakes
Set the oven to 350 degrees.
Mix the sugar, eggs, oil, and vanilla in a large mixing bowl until light and fluffy.
Mix the flour, soda, salt, cinnamon, and nuts in a separate bowl until well blended.
Add the flour mixture to the mixing bowl, a little at a time, with the mixer on low, until all ingredients are well blended.
Fold in the carrots and raisins until all are incorporated.
Line a muffin tin (12 cupcakes) with the cupcake liners, and fill each liner about ¾ full.
Place the muffin pan in the oven and bake for 20 minutes or until a toothpick comes out clean.
Remove cupcakes to a wire rack, and cool completely before frosting.
While the cupcakes are baking, make the frosting and filling.
Make The Frosting
Cream the softened butter and cream cheese in the mixing bowl until light and fluffy. Add the vanilla and cinnamon and mix well.
Add the powdered sugar a little at a time until it is fully mixed into the cream cheese mixture.
If the frosting appears too thick, add a little milk, a teaspoon at a time, until the desired consistency is reached.
If you need to thicken the frosting, add a spoonful of powdered sugar until it reaches the desired thickness.
Make The Filling
Measure out ⅓ cup of the cream cheese frosting into a small bowl. Add the drained crushed pineapple, and stir.
Place the frosting and filling in the refrigerator for about 10 minutes.
Remove the filling and place it in a pastry bag or a Ziploc bag to pipe it into the cupcakes.
When the cupcakes have cooled completely, take the corner and remove the top center of the cupcake. Lay the removed piece of cupcake beside each cupcake.
Pipe a dollop of the filling into the center of each cupcake. Once the cupcakes have been filled, replace the center piece back into the cupcake and press down slightly.
When all cupcakes have been filled, place the cream cheese frosting in a pastry bag or a large Ziploc bag, and swirl it onto the cupcakes in a pretty swirl, covering the cored-out piece.
Once all cupcakes have been frosted, place them in a cupcake container in a single layer, cover them, and refrigerate. Cupcakes may be kept in the refrigerator for up to 4 days.
Perfect for Make-Ahead Entertaining
Planning a gathering can be stressful, but these easy carrot cake cupcakes are designed for convenience. In this instance, cupcakes are better than the traditional carrot cake. So portable! Grab and go. They can be baked and frosted ahead of time, then stored in the refrigerator for up to four days. For a whimsical touch, finish them with a sprinkle of gold sugars or extra pecans.
