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Pineapple Filled Carrot Cake Cupcakes

March 27, 2024
These pineapple filled carrot cake cupcakes are easy to make and a healthy dessert to enjoy. Topped with cream cheese frosting, these filled cupcakes encompass everything you love about carrot cake, minus the processed sugar and flour.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert

Ingredients
  

Dry ingredients

  • 1¾ cups white whole wheat flour (200 g)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ¼ tsp clove
  • ½ tsp kosher salt

Wet ingredients

  • ⅔ cup avocado oil (146 g)
  • ⅔ cup honey (190 g)
  • 2 whole eggs
  • 1 TBS vanilla extract
  • 2 cups grated carrots (240 g)

Pineapple filling

  • 20 oz can crushed pineapple
  • 1 TBS cornstarch
  • dash kosher salt
  • 2 tsp lemon juice (juice of half a lemon)

Cream cheese frosting

  • 6 oz cream cheese (170 g) room temp
  • 3 TBS butter (42 g) room temp
  • 2 TBS honey (40 g)
  • ½ tsp vanilla extract
  • pinch of salt

Instructions
 

Make the cupcakes

  • Put the rack in the center position of the oven. Heat the oven to 350℉. Place paper cupcake cups on a baking sheet or line a cupcake baking tray with cupcake liners.
  • In a medium bowl, add the flour, baking powder, baking soda, cinnamon, cloves, and salt. Whisk until well combined.
    1¾ cups white whole wheat flour, 2 tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, ¼ tsp clove, ½ tsp kosher salt
  • In a large bowl, add the avocado oil, honey, eggs, and vanilla extract. Whisk everything until it's a uniform consistency. Stir in the shredded carrots.
    ⅔ cup avocado oil, ⅔ cup honey, 2 whole eggs, 1 TBS vanilla extract, 2 cups grated carrots
  • Pour the dry ingredients into the wet ingredients. With a rubber spatula, fold together until there is no more dry flour and everything is just combined.
  • Scoop the batter into the baking cups. Fill each cup about halfway. I used about 3 TBS of batter per cupcake. Bake for 15 - 20 minutes or until the center of the cupcake is set. Let cool before filling and frosting.

Make the pineapple filling

  • Put the pineapple, cornstarch, salt, and lemon juice in a blender. Blend until all smooth, about 1 minute.
    20 oz can crushed pineapple, 1 TBS cornstarch, dash kosher salt, 2 tsp lemon juice
  • Pour into a saucepan. Over medium heat, get the pineapple mixture to a boil, stirring often to keep from browning on the bottom. Let boil for two minutes, then lower the heat and simmer for 10 - 15 minutes (until it's thickened).

Make frosting

  • In a bowl, whip together the cream cheese, butter, honey, vanilla, and salt until smooth.
    6 oz cream cheese, 3 TBS butter, 2 TBS honey, ½ tsp vanilla extract, pinch of salt

Fill and frost cupcakes

  • Use a paring knife, cut a quarter sized hole out of the top of each cupcake (akin to cutting open the top of a pumpkin when carving a pumpkin). Pull the little plug of cupcake out of the top.
  • Put the cooled pineapple filling into a piping bag or sandwich bag with a corner snipped off, and squeeze filling into each cupcake. Place the little plug of cupcake on top of the filled hole.
  • In another piping bag or sandwich bag with a snipped corner, put the cream cheese frosting. Frost the tops of the filled cupcakes. Enjoy!
Keyword cake