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–+ servings
classic carrot cake cupcakes loaded with coconut and pineapple and decorated with homemamde cream cheese frosting and chopped walnuts

Carrot Cake Cupcakes

4.84 from 6 votes
These classic carrot cake cupcakes with pineapple and coconut are LOADED, super moist, and topped with THE BEST cream cheese frosting.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 18 - 20 cupcakes
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Ingredients
  

For the Cake:

  • 1 3/4 cups all-purpose flour
  • 2/3 cup whole-wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 large egg at room temperature
  • 2 large egg whites at room temperature
  • 1 1/4 cups dark brown sugar, lightly packed
  • 1/4 cup canola oil
  • 3 cups shredded carrots (about 2 large or 3 small-medium)
  • 1 cup crushed pineapple drained
  • 2/3 cup buttermilk
  • 3/4 cup walnuts or pecans toasted and roughly chopped, plus additional for topping the cupcakes
  • 3/4 cup shredded sweetened coconut you will need 1 and 1/2 cups total if preparing coconut cream cheese frosting below

For the Cream Cheese Frosting:

  • 2/3 cup reduced fat cream cheese or Neufchatel, at room temperature
  • 2 tablespoons unsalted butter at room temperature
  • 2 1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon pure almond extract

Instructions
 

  • Preheat the oven to 350 degrees F. Line muffin tin(s) with paper liners or lightly coat with cooking spray. Set aside.
  • In a medium bowl, stir together the all-purpose flour, whole-wheat flour, baking soda, cinnamon, and salt. Set aside.
    a wooden bowl with dry ingredients blended together for baking cupcakes
  • In the bowl of a standing mixer or a large mixing bowl, beat together the egg, egg whites, brown sugar, and canola oil.
    wet ingredients in a glass bowl for spiced carrot cupcakes
  • Add the carrots and beat for 1 minute. Add the pineapple and 3/4 shredded coconut and beat until incorporated.
    adding shredded carrots to a glass mixing bowl of carrot cake cupcakes
  • With a wooden spoon, stir in half of the flour mixture, just until incorporated. Stir in buttermilk. Add the remaining flour mixture, continuing to stir in by hand, just until combined. Gently fold in walnuts.
    batter for carrot cake cupcakes in a mixing bowl with pineapple, nuts, and coconut
  • Fill prepared tins 3/4 of the way with batter. Bake 20-22 minutes, until a toothpick inserted into the center comes out clean. Gently remove cupcakes from tin and let cool on a wire rack.
    a muffin tin lined and filled with classic carrot cake batter
  • Meanwhile, prepare the frosting: In a large bowl, beat together the cream cheese and butter until smooth and creamy. Beat in vanilla and almond extracts. Reduce speed to low, then gradually add the powdered sugar, ¼ cup at a time, beating just until combined. Spread frosting on cooled cupcakes, then top with chopped pecans or walnuts. Serve and enjoy!
    a glass bowl of creamy homemade cream cheese frosting

Notes

To Store. Cover frosted cupcakes in an air-tight container and keep in the refrigerator for up to 5 days.
To Freeze. Unfrosted cupcakes may be kept in the freezer for up to 2 months. Prior to freezing, wrap each individual cupcake tightly with plastic wrap.
To Thaw. Transfer frozen, wrapped cupcakes to the refrigerator to defrost overnight. Decorate, as desired.

Nutrition

Calories: 324kcalCarbohydrates: 51gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 18mgPotassium: 218mgFiber: 3gSugar: 36gVitamin A: 3690IUVitamin C: 3mgCalcium: 57mgIron: 1mg