Carrot and Pineapple Cupcakes with Cinnamon Cream Cheese Icing are a nice ending to a great meal!  There is just something about mini cakes...or cupcakes...that I adore.  Maybe it's the built in portion control or the fact that the icing to cake ratio is just about perfect. 

This recipe uses fresh grated carrots, fresh pineapple and fresh ginger...giving the cakes a wonderful flavor.  They are topped with a cinnamon cream cheese icing that pairs perfectly with the moist cupcakes!  I found the original recipe on Food Network.  It's an Ina Garten recipe, so I knew it would be terrific before I even made it.  I have yet to find an Ina recipe I did not like.  Her recipe was for a cake, but what can I say?  I love cupcakes, so I adapted the recipe.

The original recipe also called for walnuts, but I omitted them in these because my husband isn't a fan of walnuts, but feel free to add them if you like.  These cupcakes would be a terrific addition to your holiday menu because they are actually BETTER the next day, making them a great dessert choice because I am all about making whatever you can for the holidays ahead of time.  It helps keep me sane.

Carrot and Pineapple Cupcakes with Cinnamon Cream Cheese Icing

By Renee's Kitchen Adventures
Cupcakes adapted from Food Network
Icing adapted from Allrecipes

Moist carrot and pineapple cupcakes spiced with ginger and cinnamon and frosted with a sweet cinnamon cream cheese icing.

Ingredients

• For the cupcakes:
• 1 cup granulated sugar
• 1/2 cup canola oil
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1 1/2 cups all purpose flour
• 1 tsp. ground cinnamon
• 1 tsp. kosher salt
• 1 tsp. baking soda
• 1/4 cup golden raisins
• 1 1/2 cups grated carrot
• 1/2 cup finely chopped fresh pineapple ( I used the food processor on pulse)
• 1 TBS. grated fresh ginger
• For the Icing:
• 8 oz. reduced fat cream cheese
• 2 TBS unsalted butter
• 2 - 2 1/2 cups powdered sugar
• 1 tsp. pure vanilla extract
• 1 tsp. ground cinnamon
• pinch of salt

Instructions

1. Preheat oven to 350 degrees F. Line standard sized muffin tins with paper liners.
2. In large bowl, combine granulated sugar, canola oil, eggs and vanilla extract with electric mixer until light yellow.
3. Sift together the flour, cinnamon, baking soda, and salt. Add the flour to the oil mixture and mix on medium until smooth.
4. Stir in the grated carrots, raisins, pineapple and ginger.
5. Fill liners about 2/3 of the way full with batter. Bake for 20 -2 minutes or until a toothpick comes out clean when inserted into the middle of the cupcakes. Allow to cool completely on wire rack before frosting.
6. To make icing: Combine the butter and cream cheese with an electric mixer in a large bowl. Beat in powdered sugar. Add in the vanilla, cinnamon and a pinch of salt.
7. Frost cooled cupcakes. I stored these covered at room temperature overnight and then the next day, stored the remaining leftovers in the refrigerator covered.

Yield: 17 -18 cupcakes
Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 25 mins.
Total time: 35 mins.
Tags: dessert, cupcakes, carrot, pineapple, cream cheese, cinnamon

Servings - 18 cupcakes   Serving Size - 1 cupcake with 1/18 of icing  
Points Plus per Serving - 7 Points+
Calories - 239.8,   Total Fat - 10.1g,   Carb. - 36.8g,   Protein - 2.8g,   Fiber - 2.1g

Printable Recipe

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These would be a great dessert to serve at or bring to your holiday gathering. 

They are a flavorful, moist and yummy carrot cake that is perfectly portioned. 

They are even better the next day, after having a chance for the flavors to dance with each other! 

I sent most of these to work with my husband, because I couldn't be trusted to have too many hanging around the house!  haha  He returned that night with an empty container and some pretty happy employees! 

If you like this cupcake recipe...you might enjoy these recipes too! 

Black Magic Cupcakes with Vanilla Bean Buttercream Icing 

Sweet Orange Cupcakes with Orange Buttercream Icing 

Spinach Cupcakes with Irish Cream Frosting 

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