Carrot Pineapple Cupcake Moistness

Name: Carrot Pineapple Cupcake Moistness
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 cup granulated sugar; 2 large eggs; 1/2 cup melted coconut oil; 1/2 cup Greek yogurt; 1 cup grated carrots; 1 cup crushed pineapple, drained; 8 oz cream cheese, softened; 1/4 cup butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract

I've always loved the combination of flavors in a carrot pineapple cupcake, and this is my go-to recipe for achieving the perfect moistness. Each bite brings a delightful sweetness balanced by the warm spice of cinnamon and nutmeg. With just the right amount of pineapple to keep them tender without being overly heavy, these cupcakes are a favorite at every gathering. I can't wait for you to try them and share my love for this luscious dessert!

Created by

Anna

Last updated on 2026-02-07T22:29:58.519Z

When I first experimented with carrot and pineapple cupcakes, I discovered that the secret to moistness lies in the balance of ingredients. Using crushed pineapple instead of fresh not only adds sweetness but also brings moisture that keeps the cupcakes tender. I swapped traditional oil for melted coconut oil, adding a subtle flavor that pairs beautifully with the spices.

Moreover, I found adding a touch of Greek yogurt enhances the texture and flavor profile without compromising the lightness. Each time I make these cupcakes, they disappear within minutes, and everyone asks for the recipe!

Why You'll Love These Cupcakes
Moist and tender texture with a burst of flavor
Sweet and tangy notes from the pineapple
Perfectly spiced for a cozy dessert experience

Understanding the Ingredients

The combination of grated carrots and crushed pineapple is crucial for achieving the delightful moistness of these cupcakes. Carrots provide natural sweetness and moisture, while the pineapple adds a tangy, fruity flavor that complements the spices. Make sure to drain the pineapple well; excess liquid can lead to soggy cupcakes. Freshly grated carrots work best, as they release a sweet juice during baking that enhances the overall flavor and texture.

Using Greek yogurt instead of regular yogurt or sour cream is a great technique in this recipe. It contributes to the cupcakes’ moistness while adding a dose of protein. The creamy consistency of Greek yogurt helps achieve that tender crumb we all desire. If you don’t have Greek yogurt on hand, you can substitute it with regular yogurt but be aware that it may slightly alter the texture.

Baking Tips for Success

When dividing the batter among the cupcake liners, aim to fill them approximately two-thirds full. This allows enough space for the cupcakes to rise without overflowing. Overfilled liners can lead to messy results, while underfilled ones might yield cupcakes that are too flat. Keep an eye on the baking time; ovens can vary. I recommend checking for doneness around the 20-minute mark by inserting a toothpick—when it comes out clean, they're ready to cool.

Once baked, allow the cupcakes to cool completely in the pan for about 5 minutes before transferring them to a wire rack. Cooling in the pan helps keep the cupcakes from breaking apart. Frosting warm cupcakes can lead to melted icing and a less appealing presentation. For the cream cheese frosting, ensure your cream cheese and butter are at room temperature for a smooth, creamy texture. If the frosting is too thick, add a splash of milk to achieve your desired consistency.

Ingredients

Ingredients for Carrot Pineapple Cupcakes

Cupcake Ingredients

1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 cup melted coconut oil
1/2 cup Greek yogurt
1 cup grated carrots
1 cup crushed pineapple, drained

Cream Cheese Frosting Ingredients

8 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Instructions for Carrot Pineapple Cupcakes

Prepare the Oven

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

Combine Wet Ingredients

In another bowl, beat the sugar and eggs until light and fluffy. Add the melted coconut oil and Greek yogurt, mixing well.

Combine Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated carrots and crushed pineapple.

Bake

Divide the batter among the cupcake liners, filling them about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Cool and Frost

Allow the cupcakes to cool completely before frosting with the cream cheese frosting.

Pro Tips

Don’t skip draining the crushed pineapple
excess moisture can affect the cupcake's texture. Also, feel free to add walnuts or raisins for an extra texture variation.

Storage and Make-Ahead Tips

These carrot pineapple cupcakes can be made a day in advance, making them an excellent option for gatherings. Once cooled, store them in an airtight container at room temperature for up to two days. For longer storage, I recommend refrigerating them, where they can last for about a week. Just ensure they're well covered to prevent them from drying out.

If you want to freeze these cupcakes, do so before frosting them. Wrap each cooled cupcake individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to three months. When you’re ready to enjoy, simply thaw them in the fridge overnight and frost them the next day for a fresh taste.

Delicious Serving Variations

For a fun twist, consider adding chopped walnuts or pecans to the batter. This will introduce a delightful crunch and nutty flavor that complements the moistness of the cupcakes beautifully. Aim for about half a cup of nuts, folding them into the batter after incorporating the wet and dry ingredients.

If you’re looking to ignite a tropical vibe, sprinkle some shredded coconut into the batter or on top of the frosting. It adds texture and a refreshing taste, enhancing the pineapple flavor. You can also experiment with a pineapple cream cheese frosting by blending in a small amount of pineapple juice for added zest. Just be cautious with the liquid to maintain the frosting's consistency.

Questions About Recipes

→ Can I use fresh pineapple instead of crushed?

While fresh pineapple is delicious, crushed pineapple adds extra moisture, contributing to the cupcakes' tenderness.

→ How can I make these cupcakes healthier?

You can substitute half of the flour with whole wheat flour and use a sugar substitute in place of granulated sugar.

→ How long do these cupcakes last?

They can be stored in an airtight container at room temperature for up to 3 days or in the fridge for about a week.

→ Can I freeze the cupcakes?

Yes, these cupcakes freeze well! Just make sure they are fully cooled and wrapped individually before freezing.