There is something truly special about Nana’s Carrot-Pineapple Cupcakes Recipe that makes it a beloved classic in any kitchen. These cupcakes are delightfully moist, bursting with the warm flavors of cinnamon, nutmeg, and ginger, and perfectly balanced with the sweetness of crushed pineapple and the natural earthiness of freshly grated carrots. Nana’s recipe brings together simple ingredients in a way that creates a tender, flavorful treat, making it a must-try for anyone who loves homemade baked goodies that feel like a warm hug.
Ingredients You’ll Need
Creating Nana’s Carrot-Pineapple Cupcakes Recipe is delightfully straightforward because the ingredients are simple yet thoughtfully chosen. Every element plays a crucial role in flavor, texture, or color, delivering that characteristic moistness and spice that make these cupcakes unforgettable.
- 1 ½ cups all-purpose flour: The perfect base to provide structure and lightness to the cupcakes.
- 1 teaspoon baking soda: Helps the cupcakes rise perfectly to a tender crumb.
- ½ teaspoon baking powder: Assists in leavening alongside the baking soda for just the right lift.
- ½ teaspoon salt: Enhances all the flavors and balances sweetness.
- 1 teaspoon ground cinnamon: Adds warm, fragrant spice that’s synonymous with carrot cake.
- ¼ teaspoon ground nutmeg: Gives a cozy depth without overpowering the other spices.
- ¼ teaspoon ground ginger: Adds a subtle zing, a lovely complement to the pineapple.
- 2 large eggs: Provide richness and help bind all ingredients together.
- ¾ cup granulated sugar: Sweetens the cupcakes subtly without masking natural flavors.
- ½ cup brown sugar (packed): Offers a hint of molasses flavor, boosting moisture and complexity.
- ½ cup vegetable oil: Ensures the cupcakes stay irresistibly moist and tender.
- ¼ cup unsweetened applesauce: Adds natural sweetness and moisture while keeping the cupcakes light.
- 1 teaspoon vanilla extract: Enhances all the flavors with a smooth, comforting note.
- 1 ½ cups finely grated carrots (about 2-3 medium carrots): The star ingredient that provides texture, moisture, and a lovely natural sweetness.
- ½ cup crushed pineapple (drained): Brings juiciness and tropical sweetness that makes these cupcakes unforgettable.
- ½ cup chopped walnuts or pecans (optional): Adds a crunchy contrast to the soft crumb, if you like a bit of texture.
- ½ cup raisins (optional): For those who love little bursts of extra chewiness and natural sugar pops.
How to Make Nana’s Carrot-Pineapple Cupcakes Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. This ensures even baking and an easy cleanup. Getting your oven hot and ready is crucial for those cupcakes to rise and bake to perfection.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This step is where you layer in all those aromatic spices and leavening agents that make the cupcakes so flavorful and fluffy.
Step 3: Blend Wet Ingredients
In a large bowl, beat the eggs together with the granulated sugar and brown sugar until the mixture turns light and fluffy. Then, add the vegetable oil, unsweetened applesauce, and vanilla extract, mixing gently until well combined. This creates a rich, smooth batter base that locks in moisture.
Step 4: Combine and Fold In
Gradually stir the dry ingredients into the wet ingredients just until combined. Be careful not to overmix—this keeps the cupcakes tender. Then fold in the finely grated carrots, crushed pineapple (drained so you don’t add extra liquid), and your choice of walnuts or raisins if you’re including them. This blend is where your cupcakes get their signature taste and texture.
Step 5: Bake to Perfection
Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 18 to 22 minutes until a toothpick inserted into the center comes out clean. When the cupcakes are done, let them rest in the pan for five minutes before transferring them to a wire rack to cool completely—this pause helps them set just right.
How to Serve Nana’s Carrot-Pineapple Cupcakes Recipe
Garnishes
Nana’s Carrot-Pineapple Cupcakes Recipe shines beautifully topped with a classic cream cheese frosting. The slight tang of cream cheese perfectly complements the sweet and spicy cupcake. For a fresh touch, sprinkle with toasted walnuts for crunch or a dusting of cinnamon. Even a simple drizzle of honey can highlight the tropical pineapple notes.
Side Dishes
Serve these cupcakes alongside a cup of chai tea or freshly brewed coffee for a delightful afternoon treat. They also make a charming dessert paired with a scoop of vanilla ice cream or a dollop of whipped cream, turning a humble cupcake moment into something special.
Creative Ways to Present
For gatherings, present these cupcakes in a rustic basket lined with a charming kitchen towel or plate them on a decorative tiered stand to elevate the experience. Tiny edible flowers like violets or pansies add a whimsical flair that will impress guests without overwhelming the cupcake’s natural beauty.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers from Nana’s Carrot-Pineapple Cupcakes Recipe, store them in an airtight container at room temperature for up to 3 days. Keeping them sealed helps preserve moisture and freshness, ensuring every bite stays as tender as the first.
Freezing
You can freeze these cupcakes—either plain or frosted. Wrap them individually in plastic wrap and place in a freezer-safe bag or container. They’ll keep their wonderful taste and texture for up to 3 months. When you’re ready, thaw them overnight in the fridge for best results.
Reheating
For that freshly baked feel after storage or freezing, warm cupcakes in the microwave for 10 to 15 seconds, or pop them in a low oven (around 300°F) for a few minutes. This gentle heat brings out the lovely aromas anew while keeping them moist and tender.
FAQs
Can I make Nana’s Carrot-Pineapple Cupcakes Recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend designed for baking. Just make sure it contains xanthan gum or similar to maintain texture. The cupcakes will still be moist and flavorful, just like Nana intended.
What can I use instead of vegetable oil?
You can replace vegetable oil with melted coconut oil or even melted butter if you prefer. Both options will add a subtle richness, but vegetable oil remains a great neutral choice for keeping things light and moist.
Can I omit the nuts and raisins?
Yes, if you or your guests are not fans of nuts or raisins, feel free to leave them out. The cupcakes are delicious without them, and the pineapple still adds plenty of moisture and sweetness to keep things lively.
How do I make a dairy-free frosting to go with these cupcakes?
Try a coconut cream frosting by whipping coconut cream with powdered sugar and vanilla extract until fluffy. It’s a tasty, dairy-free alternative that pairs beautifully with the spices and pineapple in the cupcakes.
Are these cupcakes suitable for a vegetarian diet?
Yes! Nana’s Carrot-Pineapple Cupcakes Recipe uses no meat or gelatin products and is perfectly vegetarian-friendly. They’re an excellent treat for those who enjoy a plant-based lifestyle but don’t want to miss out on delicious baked goods.
Final Thoughts
There is something so heartwarming about making Nana’s Carrot-Pineapple Cupcakes Recipe from scratch—the joy of mixing fragrant spices with fresh carrots and juicy pineapple results in cupcakes that are both comforting and exciting. Whether for an everyday snack or a special occasion, these cupcakes are guaranteed to bring smiles and a little sweet sunshine to your day. I can’t wait for you to try this recipe and make it your own family favorite!
Print
Nana’s Carrot-Pineapple Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These moist and flavorful Nana’s Carrot Cupcakes combine the natural sweetness of grated carrots and crushed pineapple with warm spices like cinnamon, nutmeg, and ginger. Enhanced with optional nuts or raisins, these cupcakes are perfect for a delightful dessert or snack. They bake up soft and tender, making a comforting treat that pairs beautifully with cream cheese frosting or your favorite topping.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Wet Ingredients
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar (packed)
- ½ cup vegetable oil
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots (about 2–3 medium carrots)
- ½ cup crushed pineapple (drained)
Optional Mix-ins
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger until evenly combined.
- Beat Wet Ingredients: In a large bowl, beat the eggs with both granulated and brown sugars until the mixture is light and fluffy, which helps create a tender crumb.
- Combine Wet Ingredients: Add the vegetable oil, unsweetened applesauce, and vanilla extract to the egg and sugar mixture. Mix until everything is well incorporated.
- Incorporate Dry Ingredients: Gradually stir the dry flour mixture into the wet ingredients. Mix just until combined to avoid overworking the batter and ensure moist cupcakes.
- Fold in Add-ins: Gently fold in the finely grated carrots, drained crushed pineapple, and if desired, chopped nuts or raisins for added texture and flavor.
- Fill Muffin Tin: Divide the batter evenly among the lined muffin cups, filling each about ¾ full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
- Cool: Let the cupcakes cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting or serving.
Notes
- These cupcakes pair wonderfully with classic cream cheese frosting.
- You can substitute Greek yogurt for the applesauce to add protein.
- Omit nuts and raisins if preferred for a simpler flavor or to accommodate allergies.
