Pineapple/carrot Tropical Cupcakes

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“These cupcakes are a reduced-fat carrot cake recipe, and are moist and tropically flavored.”
18 large cupcakes

Ingredients Nutrition


  1. Prepare 18- 2 3/4" diameter by 1 1/4" deep muffin cups by lightly greasing with a vegetable oil, or line with paper cup liners.
  2. CUPCAKES: In a large bowl, combine flour, baking soda, cinnamon and salt; mix well.
  3. In another large bowl, combine sugar, oil and vanilla; beat well.
  4. Add eggs, one at a time, beating well after each addition.
  5. Stir in pineapple including juice, carrots, nuts and orange zest.
  6. Stir in flour mixture, half at a time until just combined (DO NOT OVERBEAT.) Preheat oven to 350 degrees F.
  7. Spoon batter equally into 18 prepared muffin cups.
  8. Bake in preheated 350 degrees F oven about 20 minutes or until top springs back when lightly pressed with fingers.
  9. Remove cupcakes from pan and let cool completely on wire racks.
  10. These muffins can be made ahead and stored in a container with a tight fitting lid for up to 2 days.
  11. CREAM CHEESE FROSTING: In a medium bowl, beat cream cheese until smooth.
  12. Gradually add and beat in icing sugar and vanilla extract.
  13. Beat until it is of spreading consistency.
  14. Put coconut on a plate.
  15. Spread each cupcake with about 4 teaspoons of frosting mixture.
  16. Then gently dip top of muffin into coconut to coat.
  17. Sprinkle with extra coconut if desired.
  18. Serve immediately or store in the refrigerator in a container with a tight fitting lid for up to 4 hours.
  19. VARIATION: For mini cupcakes, spoon batter into 36 greased 1 3/4- inch diameter by 1- inch deep mini muffin pans.
  20. Bake in preheated 350 degrees F oven for 15 minutes.
  21. Apply frosting as noted above.

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