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Hawaiian Carrot Pineapple Cupcakes

Hawaiian Carrot Pineapple Cupcakes. Imagine biting into a moist, flavorful cupcake that perfectly balances the natural sweetness of pineapple with the earthy goodness of carrots. These cupcakes are topped with a luscious cream cheese frosting, making each bite a mini vacation for your taste buds. Perfect for parties, picnics, or just a sweet treat, these cupcakes are sure to bring a smile to everyone’s face.

The inspiration for these cupcakes came from a family trip to Hawaii, where the vibrant flavors of the island left a lasting impression. I wanted to recreate that experience at home, combining fresh ingredients in a way that evokes the laid-back, sunny vibe of the islands. The addition of shredded carrots adds a wonderful texture and natural sweetness, while the pineapple brings a refreshing tropical twist. Every time I bake these, they bring back memories of sandy beaches and clear blue waters.

What makes these cupcakes truly special is the combination of simple, wholesome ingredients that come together to create something extraordinary. The tangy cream cheese frosting perfectly complements the sweet, moist cupcake, making it a favorite in my household. Whether you’re an experienced baker or a novice, you’ll find this recipe easy to follow and incredibly rewarding.

Recipe Summary

Hawaiian Carrot Pineapple Cupcakes combine the natural sweetness of carrots and pineapple with a tangy cream cheese frosting. These moist, flavorful cupcakes are a tropical delight perfect for any occasion.

Exciting Story

One summer, after a memorable trip to Hawaii, I wanted to capture the island’s essence in a dessert. I combined fresh carrots and juicy pineapple to create these cupcakes. When I first served them at a family gathering, the reaction was pure delight. My husband and kids couldn’t get enough, and even our guests asked for the recipe. These cupcakes have since become a staple in our home, bringing a taste of the tropics to our kitchen.

Why These Hawaiian Carrot Pineapple Cupcakes?

Selling Points:

  • Tropical Flavor: The pineapple adds a refreshing tropical twist to the classic carrot cupcake.
  • Moist and Flavorful: The combination of carrots and pineapple makes these cupcakes incredibly moist and flavorful.
  • Perfect Balance: The tangy cream cheese frosting perfectly complements the sweet cupcake.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 12 cupcakes


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1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)
1/2 cup shredded coconut (optional)


8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Pineapple chunks and grated carrot for garnish


Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger.
In another bowl, beat together vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Fold in grated carrots, crushed pineapple, walnuts, and shredded coconut (if using).
Fill the cupcake liners about 2/3 full with batter.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
Frost the cooled cupcakes and garnish with pineapple chunks and grated carrot.

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