Perfectly Moist Small Batch Carrot Cake Cupcakes with Pineapple & Cream Cheese Frosting

Indulge in the ultimate small batch carrot cake cupcakes – a recipe that delivers unparalleled moisture and rich flavor. These delightful treats are packed with the classic combination of grated carrots, juicy pineapple, flaky coconut, crunchy walnuts, and sweet raisins, all crowned with a luscious homemade cream cheese frosting. It’s the perfect solution for satisfying your carrot cake cravings without committing to a full dozen.

The culinary landscape has seen significant shifts in recent years, particularly in how we approach home cooking and baking. Once, large batch recipes were the norm, often destined for office potlucks or big family gatherings. However, a noticeable trend has emerged, favoring smaller, more manageable quantities.

During 2020, as many found themselves working and spending more time at home, the demand for “recipes for two” or “small batch” options surged. People were cooking for fewer individuals and sought ways to enjoy fresh, homemade food without an overwhelming amount of leftovers. While life has largely returned to a new normal, with many back in offices, the shift towards remote work for a significant portion of the population means the need for smaller portions remains strong. You might still crave a delicious baked good, but without the convenient option of sharing a full dozen with colleagues, a small batch recipe becomes invaluable.

That’s where these incredible carrot cake cupcakes come in. If you’re yearning for the comforting taste of homemade cupcakes but don’t want the pressure (or temptation!) of an entire tray, this recipe is your perfect match. These cupcakes are designed to be intensely moist and incredibly flavorful, making them an ideal treat for a small household or even just for yourself.

The secret to their astonishing moisture lies in a carefully balanced combination of vegetable oil, rich brown sugar, tangy buttermilk, and the bright, natural sweetness of pineapple. Each ingredient plays a crucial role in creating a tender crumb that practically melts in your mouth.

This small batch carrot cake cupcake recipe draws inspiration from my popular Small Carrot Cake recipe, with a slight but significant adjustment: the buttermilk quantity was fine-tuned. Initial tests revealed that the original liquid ratio, perfect for a cake, made the cupcake batter too thin. This led to flat, sunken cupcakes – a common baking woe. By slightly reducing the buttermilk, the batter achieved the ideal consistency, resulting in perfectly domed, beautifully risen cupcakes every time. It’s a small change that makes a huge difference in achieving cupcake perfection!

These individual portions of delightful carrot cake are wonderfully versatile. They make an exquisite grand finale for a romantic Easter Dinner For Two, or even a delightful alternative to traditional pumpkin pie for a Thanksgiving Dinner For Two. Their individual size makes them easy to serve and enjoy, ensuring everyone gets a perfect bite.

What Exactly is Carrot Cake?

Carrot cake is a beloved classic that defies simple categorization. At its core, it’s a spice cake, distinguished by the generous inclusion of finely grated carrots. These carrots don’t just add moisture and a subtle sweetness; they also bring a unique texture to the cake. The spice profile is typically warm and inviting, featuring prominent notes of cinnamon, nutmeg, and often a hint of clove, creating an aromatic and comforting flavor. The cake is almost universally recognized by its signature topping: a rich, tangy, and creamy cream cheese frosting that perfectly complements the spiced carrot base, adding a luxurious finish.

Essential Ingredients for Carrot Cake Cupcakes with Pineapple

Crafting these exceptional carrot cake cupcakes from scratch requires a selection of fresh, high-quality ingredients. Here’s a detailed look at what you’ll need and why each component is vital for the perfect result:

• All-purpose flour: The structural backbone of your cupcakes. Accurate measurement is key. Always use the “spoon and level” method: gently spoon flour into your measuring cup until it overflows, then level it off with the back of a knife. Avoid scooping directly from the bag, as this compacts the flour and can lead to a dry, dense cupcake.
• Cinnamon, nutmeg, and clove: These are the heart of the “spice cake” flavor. Ground cinnamon brings warmth, nutmeg adds a sweet, woody note, and clove introduces a rich, aromatic depth. Ensure your spices are fresh for maximum potency and flavor.
• Baking soda: This crucial leavening agent works in harmony with the acidity in the buttermilk. When combined, they produce carbon dioxide bubbles that cause your cupcakes to rise, creating a light and airy texture.
• Salt: A small but mighty ingredient, salt doesn’t just add its own flavor; it enhances and balances the sweetness and complex spice notes, making all the other ingredients truly shine.
• Granulated sugar: Provides sweetness and contributes to the tender texture of the cake.
• Brown sugar: The secret weapon for extra moisture and a deeper, more caramelized flavor. The molasses in brown sugar helps retain moisture, contributing significantly to the cupcakes’ signature softness.
• Vegetable oil: Unlike butter, which can sometimes dry out cakes, vegetable oil ensures an incredibly moist crumb. It also allows the delicate flavors of the spices and buttermilk to come through without being overshadowed, which can sometimes happen with butter. While melted butter can be used in a pinch, be aware it might alter the flavor profile slightly.
• Buttermilk: Essential for reacting with the baking soda to help the cupcakes rise. Its acidity also adds a subtle tang that beautifully complements the sweetness and spices. If you don’t have buttermilk on hand, you can easily make a substitute by adding ½ teaspoon of lemon juice or white vinegar to 2 tablespoons of whole milk and letting it sit for 5-10 minutes until it slightly curdles.
• Egg: Use one large egg, preferably at room temperature. A room temperature egg incorporates more easily into the batter, creating a smoother, more uniform mixture and contributing to a better rise.
• Vanilla extract: A classic flavor enhancer, vanilla extract rounds out the other ingredients, adding a layer of aromatic richness that elevates the overall taste.
• Grated carrots: The star ingredient! You can grate your carrots by hand for a slightly coarser texture or use a food processor for a finer, more uniform shred. Freshly grated carrots are always best for flavor and moisture.
• Canned crushed pineapple: A controversial but highly recommended addition! Canned crushed pineapple, well-drained, is perfectly acceptable and convenient. It adds a delightful juiciness and natural sweetness, while also contributing significantly to the overall moisture of the cupcakes. Be sure to drain it thoroughly to prevent excess liquid from disrupting the batter’s consistency.
• Sweetened coconut flakes: These add a lovely tropical note and a soft, chewy texture. You can opt for unsweetened coconut flakes if you prefer less sweetness, but the sweetened variety commonly found in the baking aisle works wonderfully.
• Walnuts: Provide a satisfying crunch and a slightly earthy, nutty flavor that pairs beautifully with carrot cake. Pecans are an excellent alternative if you prefer them.
• Raisins: Tiny bursts of concentrated sweetness and a chewy contrast to the soft cake. If you’re not a fan of raisins, you can omit them or substitute with dried cranberries for a different kind of tang.

Since this recipe only calls for a small amount of buttermilk, you might find yourself with leftovers. Don’t let them go to waste! Check out my comprehensive list of leftover buttermilk recipes for other delicious ideas.

How To Make The Best Carrot Cake Cupcakes from Scratch

Making small batch carrot cake cupcakes from scratch is surprisingly straightforward, especially since you don’t have to worry about the often time-consuming step of creaming butter and sugar. The use of oil simplifies the process, making these a perfect recipe for beginner bakers or anyone short on time. Here’s how to whip up these delicious treats:

1. Combine Wet Ingredients: In a large mixing bowl, gently beat together the granulated sugar, brown sugar, vegetable oil, room temperature buttermilk, egg, and vanilla extract until the mixture is smooth and well combined. This liquid base will ensure a tender and moist crumb.
2. Incorporate Dry Ingredients: In a separate medium bowl, whisk together your all-purpose flour, fragrant cinnamon, baking soda, nutmeg, clove, and salt. Gradually add this dry mixture to your wet ingredients, beating on low speed until just combined. Be careful not to overmix, as this can develop the gluten too much and result in a tough cupcake.
3. Fold in the Goodies: Gently fold in the star ingredients: the finely grated carrots, thoroughly drained crushed pineapple, sweetened coconut flakes, chopped walnuts, and plump raisins. Ensure they are evenly distributed throughout the batter for flavor in every bite. Once mixed, transfer the batter evenly into your prepared cupcake liners.
4. Bake to Perfection: Bake your cupcakes in a preheated oven at 350°F (180°C) for approximately 20-23 minutes. The best way to check for doneness is to insert a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs attached. Once baked, allow them to cool slightly in the pan before transferring them to a wire rack to cool completely.

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

Getting the right amount of batter into each cupcake liner is a small detail that can make a big difference in the final appearance of your cupcakes. You might encounter various recommendations, such as filling liners 2/3 or 3/4 full. In practice, the difference between these two exact measurements can be hard to eyeball perfectly. The key takeaway is to aim for a level that is more than halfway, but definitely not completely full.

If you overfill your liners, the batter will rise too much and spill over the edges, creating a messy “muffin top” that can stick to the pan or become misshapen. Conversely, if you underfill them, your cupcakes will be short and squat, not quite reaching the top of the liner, which can look a bit sad. A general guideline is to fill each liner approximately two-thirds of the way. This allows enough room for the cupcakes to rise beautifully without overflowing.

For even baking and consistent results, I recommend a simple technique: put one scoop of batter into each of the 7 liners first. Then, go back and divide the remaining batter evenly among all the cupcakes. This method ensures that each cupcake receives a similar amount of batter, preventing the frustration of having a perfectly full first cupcake and barely enough for the last one. Even distribution also helps them bake uniformly, so they’re all done around the same time.

Is Pineapple Truly Necessary in Carrot Cake Cupcakes?

The inclusion of pineapple in carrot cake, particularly carrot cake cupcakes, is surprisingly a topic of lively debate among bakers! As someone who adores pineapple, I’m firmly in the pro-pineapple camp. Beyond personal preference, however, pineapple plays a genuinely important role in the success of these cupcakes, especially when it comes to moisture and texture.

Pineapple, with its high water content and natural acidity, acts as a tenderizer and an incredible moisture booster. It helps to keep the carrot cake exceptionally moist and prevents it from becoming dry or crumbly, a common issue with some cake recipes. Its bright, tangy sweetness also complements the warm spices and earthy carrots beautifully, adding an extra layer of complexity and freshness to the overall flavor profile.

There’s absolutely no need to go out and buy a fresh pineapple for this recipe. Canned crushed pineapple is not only perfectly acceptable but often preferred for its convenience and consistent texture. Just be sure to drain it thoroughly before adding it to your batter. Excess liquid can throw off the delicate balance of your dry-to-wet ingredients, potentially leading to a soggy or dense cupcake.

Of course, if you genuinely dislike pineapple or have an allergy, you can certainly omit it. While your cupcakes will still be delicious, they might be slightly less moist, and you’ll miss that distinctive subtle tang that pineapple provides. If you do omit it, consider adding a tablespoon more buttermilk or a little extra grated carrot to compensate for some of the lost moisture.

What Frosting Pairs Best with Carrot Cake Cupcakes?

For many, carrot cake simply isn’t complete without its iconic companion: cream cheese frosting. The tangy, creamy richness of cream cheese frosting provides the perfect counterpoint to the sweet, spiced cake, creating a harmonious flavor experience that is truly irresistible. That’s why I’ve specifically designed these cupcakes to be frosted with my go-to Small Batch Cream Cheese Frosting. This recipe is perfectly portioned to decorate exactly seven cupcakes without leaving you with excessive leftovers.

However, if you’re feeling adventurous or want to play up other flavors in the cake, you have some wonderful alternatives:

• Coconut Frosting: To enhance the tropical notes and the texture of the coconut flakes within the cake, consider topping your cupcakes with a delightful small batch coconut frosting. It adds another layer of sweet, nutty flavor that many find irresistible.
• Cream Cheese Whipped Cream: For a lighter, less sweet option, a delicate cream cheese whipped cream can be a fantastic choice. It offers the familiar tang of cream cheese but with an airy, cloud-like texture that won’t overpower the cupcake. This is particularly good if you prefer desserts that aren’t overly sweet.

Whichever frosting you choose, ensure your cupcakes are completely cooled before frosting to prevent the frosting from melting and sliding off.

How To Properly Store Carrot Cake Cupcakes

Proper storage is essential to keep your homemade carrot cake cupcakes fresh and delicious for as long as possible. The method of storage largely depends on whether they are frosted or unfrosted:

• Unfrosted Cupcakes: If your cupcakes are unfrosted, they can be stored at room temperature. Place them in an airtight storage container to protect them from drying out. They will maintain their freshness for up to 3 days. This is a great option if you plan to frost them just before serving.
• Frosted Cupcakes: Due to the cream cheese in the frosting, frosted carrot cake cupcakes must be stored in the refrigerator. Place them in an airtight container to prevent them from absorbing odors from other foods. When stored correctly, they will remain fresh and delicious for up to 1 week.

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

Can You Freeze Carrot Cake Cupcakes?

Yes, you can absolutely freeze carrot cake cupcakes, which is a fantastic way to extend their shelf life and have a homemade treat ready whenever a craving strikes! For best results, it’s recommended to freeze them unfrosted. To freeze:

1. Ensure the cupcakes are completely cooled to room temperature.
2. Wrap each unfrosted cupcake individually in plastic wrap. This helps prevent freezer burn and keeps them fresh.
3. Once individually wrapped, place the wrapped cupcakes into a freezer-safe bag or an airtight container. This provides an additional layer of protection.

Unfrosted carrot cake cupcakes can be frozen for up to 6 months. When you’re ready to enjoy one, simply remove it from the freezer, unwrap it, and let it thaw at room temperature for a few hours. Once thawed, you can frost it as desired and enjoy a fresh-tasting treat!

More Small Batch Cupcake Recipes for Every Craving

If you’ve fallen in love with the convenience and perfect portioning of small batch baking, you’re in luck! I have a whole collection of delightful cupcake recipes tailored for smaller households. Explore these other fantastic options to keep your baking adventures fresh and exciting:

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

For an even wider selection, be sure to visit my comprehensive Small Batch Cupcake Recipes guide, where you’ll find a treat for every occasion and taste bud.

Not in the mood for cupcakes but still want a smaller cake? Don’t miss my full list of delicious 6 Inch Cake Recipes, perfect for intimate celebrations or simply enjoying a slice of homemade cake without the commitment of a large one.

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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• Cupcake Pan
• Paper Liners
• Piping Set

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Originally published March 21, 2020