There’s a very specific sort of kitchen math that runs through my brain every time I stare into my refrigerator and try to figure out what to make.
Six carrots + 8 radishes + 2 sticks of butter + half a pot of leftover chicken soup + 1/2 bundle wilting kale + block of cream cheese – one bagel’s worth of cream cheese + yesterday’s pudding experiment.
Unfortunately the hungrier I am when I approach the refrigerator, the more difficult it is the process this math.
If I made the radishes a snack. ย If I combine the wilted kale with the leftover chicken soup. ย If I pray that there’s oil enough, eggs enough, canned pineapple enough, sugar enough, ย and flour enough… maybe just maybe I can produce Carrot Cake Cupcakes from a good long stare in the fridge.
I wish for you the same success!
Shredded carrots by the heap-ful are mixed together with sugar, eggs, and vegetable oil.
No mixer, even!
Just a bowl, a whisk, and a dream.
Cinnamon, ginger, and ground cloves spice this batter. ย It’s simple!
Dried cranberries and crushed pineapple sweeten and moisten the batter.
Sorry I made you say ‘moisten’ in your brain. ย Nobody likes that.
Everytime I decide to make cupcakes I immediately try to talk myself out of it. ย All of this individual scooping and individual frosting just seems like an ordeal in the part of my baker’s brain that says ‘don’t work that hard, this could be a Bundt cake!’.
But I’m glad I turned this Carrot Cake batter intocupcakes. ย I took them to a backboard barbecue here in New Orleans in an effort to make new friends. ย People were like, ‘whoa these are really good!’ and I was like ‘DUH, I’m Joy the Baker, dummy!’. ย (But I only said that last part in my head, so….).
Calling someone a dummy while trying to make new friends is not suggested.
Cream Cheese Frosting with a dash of crushed pineapple. ย The pineapple in the frosting will mimic the pineapple in the cupcakes. ย It’s like matching your purse and your belt. ย You know.
Springtime friendship makers. ย Soft and sweet with really great frosting. ย They’re like little cupcake weapons… for friendship.
Try them. ย You’ll see.
Carrot Cake Cupcakes with Pineapple Cream Cheese Frosting
makes almost 3 dozen cupcakes
adapted from Martha Stewart
For the Cupcakes:
4 cups peeled and finely grated carrots
3 large eggs
2 cups granulated sugar
1 1/2 cups vegetable oil
1/4 cup buttermilk
1 1/2 teaspoons pure vanilla extract
1/2 cup crushed pineapple, well drained
1 cup walnuts or pecans, finely chopped (plus more for optional topping of the frosted cupcakes)
1/2 cup dried cranberries
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
For the Frosting:
8oz cream cheese, softened
1 ย cup (2 sticks) unsalted butter, softened
1/4 cup crushed pineapple, drained
1 teaspoon vanilla extract
pinch of salt
4-6 cups powdered sugar
2-4 tablespoons milk
depending on desired consistency
Preheat oven to 350 degrees F. Line 2 standard muffin tins with paper liners and set aside. In a bowl, whisk together grated carrots, eggs, sugar, oil, buttermilk, vanilla extract, pineapple, dried cranberries, and nuts if desired.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
Add the dry ingredients all at once to the wet ingredients and stir to thoroughly combine.
Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 20 to 23 minutes. Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.
Make sure cupcakes are completely cool before frosting.
To make the frosting, in the bowl of a electric stand mixer fitted with a paddle attachment beat the cream cheese until soft and pliable. ย Add the softened butter and beat on low until well combined. ย Add the powdered sugar, pineapple, vanilla, and a dash of milk. ย Beat on medium low until mixture is combined. ย Scrape down the sides of the bowl as necessary. ย Add more milk to reach your desired consistency.
Generously spread frosting on each cooled cupcake. ย Store in the refrigerator until ready to serve. ย Cupcakes are best served within three days. ย
75 Responses
How many cupcakes do these make
Did anyone try these with the usual raisins? and add coconut like the cake recipe? I loved her cake recipe but want to try this one!
This recipe is one I use over and over to rave reviews. It has changed. The one I use had coconut flakes in it and no cranberries. Can I still find that one somewhere??
Never mind!! It was the recipe with dulce de leche buttercream. Sooo good, but Iโm sure this one is too. :)
Hoooooooly moly these are good. Except I forgot to save some pineapple for my frosting. Oh well it was still so good. ? yum
I made these on Easter Sunday. So good. The pineapple in the icing takes it to another level. Awesome Joy!
Love, love, love these cupcakes!
Hi you make me laugh every Sunday morning thanks.but really look at the times.doesnt anyone sleep.3am.
I make these all the time, and I’ve never received more compliments. These are out of control delicious. Thanks for the winning recipe!
Can these just be made as a regular cake? Like be put in a brownie pan (10×13), for example?
The recipe can make two round 8″ or 9″ pans.
Made these recently. So good and it makes a ton of them so I fed my family and the neighbors. Best pineapple cream cheese frosting. Make extra and eat it with a spoon!
I was looking for a recipe with carrots and pineapple and this definitely fit the bill. Moist and deliciously flavorful, my family loved them. It made too much frosting for my taste, but it is yummy!
made these yesterday and they are delicious. Love the pineapple in the frosting.
I have made this 3 times now and it is my favorite carrot cake recipe of all time. I find that I have enough batter left over to make a small cake, too!
Hey Joy, did you grate your carrots by hand or with a food processor?
by hand on a box grater.
OMG best recipe EVER!! Carrot cake cupcakes are my favourite ones. I definitely must try this recipe. Thank you so much for sharing, Joy. Best wishes from Spain.
Hi Joy! I LOVE your blog. It’s my ultimate favorite! I was just wondering if you thought it would be alright to make these cupcakes on Friday evening, and the frosting on Saturday and have them made in advance for Sunday afternoon? Thanks!
I didn’t realise what my brain was doing when I stare into the fridge, but it’s totally fridge-maths! I didn’t realise other people did that too…..
Looks fabulous! How long would you bake it if you made it in a bundt pan?
I’d say about 45 minutes to an hour. I’d keep an eye on it after 45 minutes to make sure it doesn’t over bake!
I want to make these to bring into work this week, but I will be making them the night before. Do I need to worry about the pineapple ruining the frosting if I leave them overnight (in the fridge)?
Ahhh Joy. I’ve been looking for a carrot cake recipe this past few days. When I read your new blog post it hit a spot and I know, this is the one. Can’t wait to try this out!
These are such a lovely idea! I’d never have thought about adding pineapple; I tend to stick to the more traditional flavours.
If you made me these cupcakes, I would be your friend :)
Amazingly delicious!
Made these last night… Perfection! Thank you!
Hehehe, I was giggling through this entire post. Really a good one!!!
I have your cookbook and I make things from it all the time- so much so that you are on a first-name-basis at my house. I’ll bake something and my husband will say “Is this Joy?” :)
Loooove the chunks of pineapple in the cream cheese frosting. And in the cupcakes themselves. Makes these a lot more interesting and moist (sorry its the only word that conveys this meaning) than regular carrot cupcakes.
You are so charmingly snarky! Your blog makes me smile. And those cupcakes look magical.
Such pretty cupcakes, love the cream cheese frosting!
Can I use carrot purรฉe? That’s what I have burning a hole in my freezer….
wowsa! they look just so perky and pretty…
I so enjoy reading your words, even if you do make me say ‘moisten’ in my head. You’re just the greatest, most lovely, witty and butter-loving-happy thing to read in the morning with my coffee. Thank you, Joy!
I hope you know you’re totally making my monday with these little jems! *Pinned*
These look absolutely heavenly. You are a fridge math genius!
I need two of these on my desk stat =) What a unique flavor combination.
Carrot Cake and Pineapple Cream Cheese Frosting – it’s all of my favorite things at once!
i adore the pineapple in the frosting idea…and i also do the same kitchen math as you
JOY – Everytime I think you’ve entered a new realm in your recipes you prove me wrong. You are the most innovative out there and I’m always in awe of how you put unlikely things together and make them sound delicious. Your writing is also my favorite. Keep doin’ what you’re doin girl!
Hi Joy! I’ve been following your blog almost a year and it is the best food blog for me. I just bought your book and I loved it! I wanna ask your about cupcakes frosting. I live in Brazil (Rio de Janeiro) and it is really hot in here. How long the frosting stand at room temperature? xoxo
when it’s very hot, this frosting will only last an hour or so at room temperature.
Joy, you are my favorite mathematician ever. Step aside calculus! There’s a new
I hear you! I can’t plan recipes out when I’m starving. I have to have a cool head!
These look fantastic. I have that Martha Stewart book, and every now and then I just open it up and look at it. So pretty…
And your pictures are amazing!
So theoretically if I wanted to make a cake out of this, any changes? (I am most definitely not a baker but this sounds like the perfect birthday cake for myself)
You could split this batter between three 9-inch round cake pans and have three thin layers! happy birthday!
Thank you, these look wonderful and I will be baking them! Long time appreciative reader … and finally dropping a line. You inspired me and I just received a letter and drawing from a child I sponsored in South Africa. It made me beyond happy, cry a little and love life even more and feel immensely humbled. I’m so grateful! Thank you.
Hello. Im fifteen and Im from Oman (its a country, Google it.) and I. Just. Love. You. You’re such an inspiration!!! Gawd your pictures are awesome. And the cooking. Allll the cooking and baking. Oh. My. God.
Um, I’m more interested in the baking part, though. :) I baked around 100 Double chocolate, caramel-and-Nutella-filled cookies and wrapped each one indivisually then sold them in school.
I made like fifty dollars.
I know.
Anywho. I wanna tell you cream cheese frosting hates me. Whenever I make it it comes out runny. To solve ze problem I would have to add more powdered suger, but cupcakes are already sweet and then you top them with delicious yet sweet frosting, and you’d end up with three dozen cupcakes that you worked really hard on and no one wants to eat em. Just devastating
Help?
I would really appreciate it!
You make spring sound so wonderful! Ahh can’t wait for picnics and bbq…still under a pile of snow in Montreal :( These cupcakes would definitely brighten up the place. Love the photos, as usual!
Those cupcakes look absolutely delicious! What a great idea to add pineapple to both the batter and the frosting! Yum!
I’m loving your photos the new space! Also… I’d like a cupcake right. now.
That pineapple frosting sounds so good joy!! Love these.
I love carrot cake so these cupcakes are perfect for me. I like the addition of pineapple in the frosting too
Wow, these look fantastic! Your writing style is hilarious and down to earth–two things I very much appreciate in life. I thoroughly enjoy reading your blog–it’s the ‘treat’ of my day if I get all my stuff done! :-)
Friendship weapons – this is a phrase I’ll be borrowing. What a great concept!
Just what I have been craving. The perfect carrot cake muffins for Easter. Thanks!
It looks amazing! I need to make it NOW!
xo from Argentina!
https://www.traindevie.com.ar/
Joy – It’s really hard to say what I enjoy more – reading your posts or eating your food. Silly never tasted so good.
‘I’m Joy the Baker, Dummy” should be on a tshirt or apron for you.
i think you’re on to something there!
Your cupcakes are so pretty!
Um, yes please! These sound so good!
I would call this a success! It’s amazing how when your math in the fridge doesn’t seem like it will ever add up, it does!
yum, I love carrot cake & I’m intrigued by the idea of putting pineapple in the frosting…
Pineapple frosting sounds great!
Cupcakes are cuter than a bundt, so I think you won that round :)
Love carrot cake in any way, shape or form…but with that pineapple c.c. frosting…oh boy I bet these were crazy good! pinned
Yep winning friends with cupcakes are the only way to get around. I simply love the pineapple in the cream cheese; it reminds me of cross between the frosting on a humming bird cake and morning glory muffins (we all know the two things are glorious)
You absolutely HAVE to try carrot cake with pistachios in the batter, cream cheese frosting, and topped with more pistachios. It’s magical. Seriously. Something special, like telling your mom she doesn’t have to make your favorite cake ever for your birthday and she says okay, but then (SURPRISE!!!) she made it anyways! :D (hint: this is the favorite).
I love your recipes and the way baking influences your life! I can imagine that you were able to make quite many friends!
https://love-your-ego.blogspot.de
I love carrot cake – it was the first thing I learnt to bake as a child, and I have to say it did make me some friends! Pineapple sounds like a awesome addition.
they look delicious! I made a sugarless version of these with pineapple juice for my children’s first birthday…the pineapple works so well!
Hi do you have some quantity advice for replacing the sugar with juice? I’d love to do that for DS’ second b’day, he’s a massive fan of pineapple what a genius idea, thanks!
Love any kind of carrot cake. Have you ever made one with a whole ground up orange, minus the seeds in it? I did, once, but have lost the recipe.