The Best Small Batch Carrot Cake Cupcakes with Pineapple, Walnuts & Cream Cheese Frosting

Indulge in the perfect portion of dessert with these incredibly moist Small Batch Carrot Cake Cupcakes. Packed with delicious pineapple, shredded coconut, crunchy walnuts, and sweet raisins, each cupcake is a taste of homemade perfection. Topped with a luscious, tangy cream cheese frosting made from scratch, this recipe is designed for those who crave a classic treat without baking a whole dozen.

The world of baking has seen some significant shifts in recent years. Back in 2020, during the initial shutdowns, many found themselves cooking and baking more at home. Recipes catering to smaller quantities, often labeled “for two,” surged in popularity as people embraced home cooking on a more intimate scale. Fast forward to today, and while many have returned to work and larger gatherings, the convenience and practicality of small-batch baking have firmly rooted themselves in our culinary routines.

With more people working remotely, the days of bringing a full batch of cookies or a dozen cupcakes into the office to share with coworkers are less frequent. This change in lifestyle means you might be craving a delicious, homemade treat but don’t want the commitment (or temptation!) of an entire large cake or a full batch of 12 cupcakes. That’s precisely where these irresistible Small Batch Carrot Cake Cupcakes come in.

This recipe delivers all the classic flavors and textures of a traditional carrot cake, perfectly portioned into just seven delightful cupcakes. Each bite is incredibly moist and tender, thanks to a carefully balanced blend of vegetable oil, rich brown sugar, tangy buttermilk, and the secret ingredient: pineapple. These elements work in harmony to create a cupcake that stays fresh and flavorful for days, making it the ideal indulgence for yourself or a small gathering.

Our carrot cake cupcake recipe is closely related to our popular Small Carrot Cake recipe, but with a slight adjustment to the buttermilk content. Through testing, we discovered that reducing the liquid slightly created a batter that held its structure beautifully, preventing the flat or sunken centers that can sometimes plague cupcake baking. The result? Perfectly domed, fluffy cupcakes every time!

These small batch carrot cake cupcakes are an excellent choice to conclude any special meal, whether it’s an intimate Easter Dinner For Two or even a cozy Thanksgiving Dinner For Two, offering a delightful alternative to traditional pumpkin pie.

What is Carrot Cake? The Beloved Classic

Carrot cake is a universally loved dessert, characterized by its distinctive spiced flavor and incredibly moist texture. Far from being a vegetable-heavy dish, the grated carrots in the cake transform during baking, lending a natural sweetness and unparalleled moisture. The cake batter is typically infused with warm spices like cinnamon, nutmeg, and clove, which complement the carrots beautifully. The finishing touch, and arguably what makes carrot cake truly iconic, is a rich, tangy cream cheese frosting that perfectly balances the sweetness of the cake.

While its exact origins are debated, carrot cake has been enjoyed in various forms for centuries, likely stemming from medieval European puddings that used carrots as a sweetener before sugar became widely available. Modern carrot cake, as we know it, gained significant popularity in the mid-20th century and has remained a beloved staple in bakeries and homes worldwide, celebrated for its unique flavor profile and comforting appeal.

Why Choose Small Batch Carrot Cake Cupcakes?

Opting for a small batch recipe, especially for something as decadent as carrot cake cupcakes, offers several compelling advantages:

• Perfect Portion Control: With just seven cupcakes, you can enjoy a treat without the pressure of having a full dozen or a large cake tempting you. It’s ideal for smaller households, couples, or individuals.
• Freshness Guaranteed: Baking a smaller quantity means you’re more likely to enjoy freshly baked goods. There’s nothing quite like a cupcake straight from the oven, and with a small batch, you can enjoy that experience more often.
• Less Waste: Avoid the situation where a large cake goes stale or uneaten. Small batches minimize food waste, which is both economical and environmentally conscious.
• Quick and Easy: Fewer ingredients and a shorter baking time make this an ideal recipe for when a craving strikes but you don’t have hours to spend in the kitchen.
• Experimentation Friendly: Want to try a new flavor variation or a different frosting? A small batch allows you to experiment without committing a large amount of ingredients.

Essential Ingredients For Delicious Carrot Cake Cupcakes With Pineapple

To create these wonderfully moist and flavorful carrot cake cupcakes, you’ll need a specific selection of ingredients. Each component plays a vital role in achieving the perfect balance of taste and texture:

• All-Purpose Flour: The foundational structure of our cupcakes. When measuring flour, always use the “spoon and level” method. Gently spoon the flour into your measuring cup until it overflows, then use a straight edge (like the back of a knife) to level off the excess. This prevents compacting the flour, which can lead to a dry, dense cake. Avoid scooping directly from the bag, as this can add up to 25% more flour than intended.
• Ground Cinnamon, Nutmeg, and Clove: These aromatic spices are the heart and soul of carrot cake, providing its signature warm, inviting flavor. The blend of cinnamon, nutmeg, and clove creates a comforting depth that perfectly complements the sweetness of the carrots and pineapple.
• Baking Soda: This essential leavening agent is crucial for helping our cupcakes rise. It reacts with the natural acidity in the buttermilk, creating carbon dioxide bubbles that expand during baking, resulting in a light and airy crumb.
• Salt: A pinch of salt is a powerful flavor enhancer. It doesn’t just make things salty; it brightens and balances the sweetness of the sugars and spices, ensuring every flavor note truly sings.
• Granulated Sugar: Provides sweetness and contributes to the overall tender crumb structure of the cupcakes. It also helps with browning.
• Brown Sugar: Using brown sugar alongside granulated sugar is a secret weapon for moisture and a rich, deeper flavor. The molasses in brown sugar attracts and holds moisture, making the cupcakes incredibly tender and adding a subtle caramel note.
• Vegetable Oil: For the ultimate moist carrot cake, vegetable oil is key. Unlike butter, which can sometimes dry out cakes as it cools, oil remains liquid at room temperature, ensuring a consistently moist and tender crumb. It also has a neutral flavor, allowing the vibrant tastes of the carrots, spices, and buttermilk to shine through without competition. While melted butter can be used in a pinch, be aware it might slightly alter the texture and mask the tangy buttermilk.
• Buttermilk: The acidity of buttermilk is vital for activating the baking soda, leading to a perfect rise. It also tenderizes the cake, contributing to its soft texture and imparting a subtle tang that balances the sweetness. If you don’t have buttermilk, you can easily make a substitute: simply add 1/2 teaspoon of lemon juice or white vinegar to 2 tablespoons of whole milk and let it sit for 5-10 minutes until it slightly curdles.
• Large Egg: Acts as a binder, providing structure, moisture, and richness to the batter. Ensure your egg is at room temperature before mixing; this helps it emulsify better with the other ingredients, leading to a smoother batter and a more uniform cupcake.
• Vanilla Extract: A touch of vanilla enhances all the other flavors in the cupcake, adding warmth and complexity. Don’t skip it!
• Grated Carrots: The star ingredient! Freshly grated carrots are essential. I prefer to grate mine by hand for a slightly coarser texture that holds up well in the cake, but a food processor with a grating attachment works just as efficiently. They provide natural sweetness, moisture, and a lovely texture to the cupcakes.
• Canned Crushed Pineapple: A highly debated yet incredibly beneficial addition! No need for fresh pineapple here; crushed canned pineapple is perfect. Its natural acidity and moisture contribute significantly to the cupcakes’ tenderness and flavor. It is absolutely crucial to drain the pineapple exceptionally well, pressing out as much liquid as possible. Excess liquid can throw off the flour ratio, leading to a soggy or sunken cupcake.
• Sweetened Coconut Flakes: These add a wonderful chewiness and a delightful tropical flavor that pairs beautifully with the pineapple and carrots. I typically use sweetened coconut flakes found in the baking aisle, but unsweetened coconut can be used if you prefer less sugar or a more subtle coconut note.
• Walnuts: For a satisfying crunch and nutty depth, chopped walnuts are a must. They provide a textural contrast that elevates the cupcake experience. Pecans are an excellent alternative if you prefer them.
• Raisins: Scattered throughout the cake, raisins add little bursts of concentrated sweetness and a pleasant chewiness. If you’re not a fan of raisins, you can omit them or substitute with other dried fruits like chopped dried cranberries or golden raisins.

Since you likely won’t use an entire carton of buttermilk for this small batch recipe, make sure to check out my collection of leftover buttermilk recipes for other delicious ideas!

 

How To Make the Best Small Batch Carrot Cake Cupcakes from Scratch

Making these carrot cake cupcakes with pineapple from scratch is surprisingly straightforward, perhaps even easier than many other cake recipes. The beauty of this recipe lies in its simplicity; you don’t have to worry about the finicky process of creaming butter and sugar, which can sometimes be intimidating for novice bakers. Instead, the use of oil ensures a fuss-free mixing process while still delivering exceptional moisture.

Here’s how to whip up these delightful small batch carrot cake cupcakes:

1. Prepare Dry Ingredients: In a medium bowl, whisk together your all-purpose flour, ground cinnamon, baking soda, ground nutmeg, ground clove, and salt. Whisking ensures these dry ingredients are evenly distributed, which is crucial for uniform leavening and flavor throughout your cupcakes. Set this aside.
2. Combine Wet Ingredients: In a large mixing bowl, beat together both the granulated sugar and brown sugar with the vegetable oil, buttermilk, egg, and vanilla extract. Beat these ingredients on medium speed until the mixture is smooth and well combined. This liquid base will ensure your cupcakes are incredibly moist.
3. Gently Incorporate Dry & Add-ins: Gradually add the prepared flour mixture to the wet ingredients, beating on low speed until just combined. Be very careful not to overmix the batter at this stage; overmixing can develop the gluten in the flour too much, leading to tough, dry cupcakes. Once the dry ingredients are mostly incorporated, gently fold in the grated carrots, well-drained crushed pineapple, sweetened coconut flakes, chopped walnuts, and raisins using a spatula. Mix until just distributed.
4. Fill and Bake: Transfer the batter to your prepared cupcake liners, filling each approximately two-thirds full (more on this below!). Bake in a preheated oven at 350°F (180°C) for 20-23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. A clean toothpick indicates they are fully baked through.
5. Cool Completely: Allow the cupcakes to cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. Frosting warm cupcakes will cause the frosting to melt.

How Much Batter Do You Put in Carrot Cake Cupcake Liners?

Determining the perfect amount of batter for each cupcake liner can sometimes feel like a delicate art, but it’s crucial for achieving beautifully risen and uniformly baked cupcakes. You’ll often see recommendations to fill liners 2/3 or 3/4 full. In practice, the difference between these two measurements can be subtle, but the key takeaway is to fill them *more than halfway* but *never completely full*.

If you fill the liners too full, the batter will likely overflow the tops as it rises, creating messy “mushroom-top” cupcakes or even causing them to sink in the middle. Conversely, if you don’t fill them enough, your cupcakes will be short and squat, barely peeking over the top of the liner.

A simple and effective method for even distribution is to first place one scoop of batter (using an ice cream scoop or a large spoon) into each of your 7 liners. Then, go back and divide the remaining batter evenly among all the cupcakes. This not only helps ensure each cupcake receives a similar amount of delicious carrot cake batter but also prevents the common frustration of having a generously filled first cupcake and a meager last one!

Is There Pineapple in Carrot Cake Cupcakes? Addressing the Debate

The inclusion of pineapple in carrot cake, and by extension, carrot cake cupcakes, is surprisingly a topic of lively debate among bakers and dessert enthusiasts. Some insist on a purist approach, believing carrot cake should only feature carrots and spices, while others, like myself, wholeheartedly embrace the addition of this tropical fruit. Personally, as a fan of pineapple, I’m definitely pro-pineapple in my carrot cake!

Beyond personal preference, adding pineapple to carrot cake isn’t just about taste; it plays a critical, functional role in the final product. Pineapple is a natural source of moisture and acidity, both of which are incredibly beneficial in baking. Its high water content contributes significantly to the characteristic moistness of the cake, ensuring a tender crumb that stays fresh longer. The slight tanginess of the pineapple also provides a lovely counterpoint to the sweetness of the cake and the warmth of the spices, adding a bright, zesty note that elevates the overall flavor profile.

There’s absolutely no need to go through the trouble of buying and preparing fresh pineapple for this recipe. Canned crushed pineapple is perfectly acceptable and, in fact, often preferred for its convenience and fine texture. However, the most crucial step when using canned pineapple is to drain it thoroughly. Use a fine-mesh sieve and press down on the pineapple to extract as much liquid as possible. Any excess liquid can introduce too much moisture into the batter, potentially leading to a soggy or dense cupcake.

If you genuinely dislike pineapple, have an allergy, or simply prefer a carrot cake without it, you can certainly leave it out. The cupcakes will still be delicious and moist due to the other ingredients like oil and brown sugar, but they might have a slightly denser texture and a less pronounced tangy sweetness. You could consider adding a tablespoon of applesauce or a bit more grated carrot to compensate for some of the lost moisture if omitting pineapple entirely.

What Frosting to Use for Carrot Cake Cupcakes? The Cream Cheese Classic

A truly authentic carrot cake experience is simply incomplete without a generous swirl of classic cream cheese frosting. The rich, tangy, and subtly sweet cream cheese frosting is the perfect foil to the spiced, moist cake, creating a harmonious balance of flavors and textures that defines this beloved dessert.

For these small batch carrot cake cupcakes, I highly recommend frosting them with my Small Batch Cream Cheese Frosting. This recipe is specifically designed to yield just enough frosting to beautifully decorate a small batch of cupcakes, ensuring you have no unnecessary leftovers and the freshest possible topping for your treats.

While classic cream cheese frosting is the gold standard, you do have other delicious options if you’re looking to experiment:

• Coconut Frosting: To really amplify the tropical flavors from the pineapple and coconut in the cupcakes, consider using a small batch coconut frosting. Its sweet, creamy, and distinct coconut taste would be a delightful pairing.
• Cream Cheese Whipped Cream: For a lighter, less sweet alternative, cream cheese whipped cream offers a wonderfully airy texture and a delicate tang. It’s perfect if you prefer a frosting that isn’t overly rich or sweet.

No matter which frosting you choose, ensure your cupcakes are completely cooled before applying it. Frosting warm cupcakes will inevitably lead to a melty, messy situation!

How To Store Carrot Cake Cupcakes for Optimal Freshness

Proper storage is key to keeping your homemade carrot cake cupcakes tasting fresh and delicious. Because of the cream cheese frosting, there are different storage guidelines for frosted versus unfrosted cupcakes.

• Unfrosted Cupcakes: If you plan to frost your cupcakes later, you can store the unfrosted cakes at room temperature. Place them in an airtight storage container to prevent them from drying out. They will remain fresh and moist for up to 3 days. This is a great option if you want to bake ahead of time and frost just before serving.
• Frosted Cupcakes: Due to the dairy content in cream cheese frosting, frosted carrot cake cupcakes must be stored in the refrigerator. Place them in an airtight storage container to protect them from absorbing refrigerator odors and to prevent them from drying out. Stored this way, they will stay fresh for up to 1 week.

For the best taste and texture, especially with refrigerated frosted cupcakes, it’s recommended to let them sit at room temperature for 15-30 minutes before serving. This allows the cake to soften slightly and the frosting to lose its chill, enhancing their flavors and making them more enjoyable.

Can You Freeze Carrot Cake Cupcakes?

Yes, freezing is an excellent way to extend the life of your homemade carrot cake cupcakes, allowing you to enjoy them even longer!

You can freeze unfrosted carrot cake cupcakes for up to 6 months. To do so, ensure the cupcakes are completely cooled. Wrap each individual cupcake tightly in plastic wrap, then place them in a freezer-safe bag or an airtight freezer container. This double layer of protection helps prevent freezer burn and preserves their moisture and flavor. When you’re ready to enjoy them, simply thaw them at room temperature for a few hours, then frost and serve as desired.

Tips for Perfectly Moist Carrot Cake Cupcakes Every Time

Achieving consistently perfect, moist carrot cake cupcakes isn’t just about the recipe; it’s also about a few key baking techniques. Follow these tips to ensure your cupcakes turn out wonderfully every time:

• Room Temperature Ingredients: Ensure your egg and buttermilk are at room temperature. This allows them to emulsify more effectively with the other ingredients, creating a smoother, more uniform batter and a finer crumb in the finished cupcake.
• Measure Flour Accurately: As mentioned earlier, the “spoon and level” method for flour is crucial. Too much flour will lead to dry, dense cupcakes.
• Do Not Overmix the Batter: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops gluten, which can make your cupcakes tough and chewy instead of tender and moist. A few lumps in the batter are perfectly fine.
• Avoid Overbaking: Overbaking is the quickest way to dry out any cupcake. Start checking for doneness at the lower end of the suggested baking time. A toothpick inserted into the center should come out clean or with only a few moist crumbs attached. If it comes out wet with batter, continue baking for a few more minutes.
• Drain Pineapple Thoroughly: This cannot be stressed enough. Excess liquid from the pineapple can drastically alter the batter consistency and result in a soggy cupcake. Press as much liquid out as possible.
• Use Fresh Carrots: While pre-shredded carrots from the store are convenient, fresh carrots grated just before baking offer the best flavor and moisture.
• Cool Completely Before Frosting: Always allow your cupcakes to cool completely on a wire rack before you even think about applying frosting. Frosting warm cupcakes will cause the frosting to melt and slide right off.

Serving Suggestions and Garnish Ideas

These Small Batch Carrot Cake Cupcakes are a delight on their own, but a few simple touches can elevate them even further for any occasion. Here are some serving suggestions and garnish ideas:

• Simple & Elegant: After frosting with cream cheese frosting, sprinkle a few extra chopped walnuts or pecans on top for an added crunch and a beautiful presentation. A dusting of cinnamon or a small carrot candy can also be charming.
• Dessert Platter: Arrange these cupcakes alongside other small-batch desserts, like miniature brownies or cookies, for a varied dessert platter at a small gathering.
• Coffee or Tea Pairing: Carrot cake cupcakes are heavenly when served with a warm cup of coffee, a robust black tea, or even a spiced chai latte. The flavors complement each other beautifully.
• Seasonal Touches: For Easter, consider adding tiny edible sugar carrots or pastel sprinkles. For autumn, a sprinkle of toasted pecans or a light drizzle of caramel sauce can add a seasonal touch.

No matter how you choose to serve them, these moist and flavorful carrot cake cupcakes are sure to be a hit!

More Small Batch Cupcake Recipes

Looking for more perfectly portioned cupcake recipes to bake? Explore these other delightful small batch cupcake creations:

• Small Batch Chocolate Cupcakes
• Small Batch Vanilla Cupcakes
• Small Batch Yellow Cupcakes
• Small Batch Red Velvet Cupcakes
• Small Batch Strawberry Cupcakes
• Lemon Cupcakes
• Coconut Cupcakes
• Pumpkin Pie Cupcakes
• Banana Cupcakes

For a comprehensive list of all our small batch options, check out my complete Small Batch Cupcake Recipes guide.

Prefer a cake over cupcakes? Explore my full list of 6 Inch Cake Recipes, perfect for two or a small family.

Carrot Cake Cupcakes with Pineapple

Yield:
7 cupcakes

Prep Time:
30 minutes

Cook Time:
20 minutes

Total Time:
50 minutes

This recipe for small batch Carrot Cake Cupcakes with pineapple, coconut, walnuts, and raisins is a super moist carrot cake from scratch decorated with homemade cream cheese frosting.

Ingredients

• 2/3 cup (84 grams) all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground clove
• 1/4 teaspoon salt
• 1/3 cup (67 grams) granulated sugar
• 2 tablespoons (26 grams) packed brown sugar
• 1/4 cup (59 mL) vegetable oil
• 2 tablespoons buttermilk, room temperature (or substitute 2 tablespoons whole milk + 1/2 teaspoon lemon juice or vinegar)
• 1 egg, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup (35 grams) grated carrots (roughly 1-2 carrots)
• 1/4 cup (48 grams) canned crushed pineapple, liquid drained
• 1/4 cup (20 grams) sweetened coconut flakes
• 1/4 cup (26 grams) chopped walnuts plus more for garnish
• 1/4 cup (33 grams) raisins
• Small Batch Cream Cheese Frosting

Instructions

1. Preheat oven to 350F/180C. Line a cupcake pan with 7 paper liners.
2. In a medium bowl, mix together the flour, cinnamon, baking soda, nutmeg, clove, and salt.
3. In a large mixing bowl, beat together on medium speed the sugar, brown sugar, oil, buttermilk, egg, and vanilla until smooth.
4. Gradually beat in the flour mixture on low speed then add in the carrots, pineapple, coconut, walnuts, and raisins (do not overbeat the batter or you may end up with a tough cake).
5. Transfer the batter to the cupcake pan, filling each liner 2/3 of the way full then bake 20-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes then remove to a wire rack to cool completely.
6. Make the cream cheese frosting (get the recipe here).
7. Frost the cooled cupcakes then decorate with nuts. Store covered in the refrigerator for up to 1 week. For best results, let sit at room temperature 15-30 minutes before serving.

Notes

• Enjoyed this recipe? Check out my full list of Small Batch Cupcake Recipes, including chocolate, vanilla, and more.
• Want to make a cake instead? Check out my Small Carrot Cake Recipe.
• Making this for Easter? Check out my Easter Dinner For Two menu for more recipe ideas.

Recommended Products

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Originally published March 21, 2020