Ultimate Carrot Cake Cupcakes


This carrot cake with pineapple is so simple to whip up! I’ve made this recipe into cupcakes today, because who doesn’t love handheld cake?! Big thanks to Country Crock® for sponsoring this recipe.

Carrot cake cupcake with cream cheese frosting

Alright, friends.

The rabbit is coming.

You know, the dude that hops around popping out little colorful eggs full of chocolate.

My kids love this time of year.

Of course, neither one of them actually hunt for eggs any more – they think they’re too grown for that nonsense – but they love getting their Easter baskets from mom and dad, just the same.

carrot cake cupcakes in muffin tin

Anyway, let’s talk about the most perfect Easter dessert – carrot cake. Obvi.

I teamed up with Country Crock® to share this recipe featuring their new Buttery Sticks.

Country Crock® Buttery Sticks mix right out of the refrigerator so there’s none of that waiting for your butter to soften. Or, if you’re like me, there’s none of that trying to microwave the butter for the perfect amount of time to soften it and inevitably turning it into a puddle.

Country Crock® Buttery Sticks are made with sunflower oil and have a soft, creamy texture. I grew up with the traditional Country Crock® spread in a tub and I was pretty excited to see these Buttery Sticks!

You can swap in the Buttery Sticks one for one in any recipe that calls for traditional butter.

carrot cake batter in bowl

To make this carrot cake, you’re going to mix together some good stuff – sugar, brown sugar, eggs, and Buttery Sticks! I upped the amount of cinnamon and vanilla, because that’s how I roll.

You’ll also stir in some flour, baking soda, and salt. Standard stuff.

carrot cake batter in mixing bowl

The recipe I started with called for grated carrots, pineapple, and walnuts. I skipped the nuts because my kids don’t like them. Instead, I just popped a pecan right on top of my frosting. They can pick it off if they want. 😉

The cream cheese frosting is super tasty, too. I just whipped together one of the Buttery Sticks with some cream cheese and powdered sugar.

frosting a cupcake in muffin tin

The original recipe called for lemon juice and zest, but we prefer cream cheese frosting without lemon, so that’s what I did here. I think it’s perfect with a little vanilla and heavy cream to thin things out.

These make the perfect Easter treat! Hope you’ll give them a try!

carrot cake cupcakes in muffin tin with frosting

Carrot Cake Cupcakes with Cream Cheese Frosting

Prep Time 20 minutes Cook Time 15 minutes Total Time 35 mins
Yields 24 cupcakes     adjust servings

These carrot cake cupcakes with pineapple and pecans are perfect for your Easter dessert!


For the cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 1/4 cups Country Crock® Unsalted Buttery Sticks
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 1/2 cups peeled and grated carrots
  • 1 cup crushed pineapple

For the cream cheese frosting

  • 8 ounces cream cheese, room temperature
  • 1/2 cup Country Crock® Unsalted Buttery Sticks
  • 2 cups powdered sugar
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 24 pecan halves


  1. Preheat oven to 350 degrees. Line a muffin tin with paper liners. 
  2. Add the flour, baking soda, cinnamon, and salt to a small bowl and stir to combine.
  3. Melt the Country Crock Buttery Sticks and add to a mixing bowl with the granulated sugar, brown sugar, and vanilla. Beat well to combine. 
  4. Beat in the eggs, one at a time, stirring well after each addition.
  5. Stir in the flour mixture until just combined. 
  6. Add the grated carrots and pineapple to the mixing bowl and stir to incorporate. 
  7. Spoon batter into paper liners 2/3 of the way full. 
  8. Bake for 15 minutes or until tester comes out clean.
  9. Cool 30 minutes.
  10. To prepare the frosting, beat together the cream cheese and Buttery Sticks until light and fluffy. Beat in the powdered sugar, heavy cream, and vanilla until well combined.
  11. Pipe or spread the frosting onto the cooled cupcakes and top with a pecan. 


Recipe Notes

Store cupcakes in the refrigerator. 

Disclaimer: The nutrition information presented below is not guaranteed to be accurate.

Affiliate Links: This blog contains affiliate links.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 201kcal Calories from fat 52
% Daily Value
Total Fat 6g 9%
Saturated Fat 2g 10%
Transfat 0g
Cholesterol 43mg 14%
Sodium 174mg 7%
Carbohydrate 35g 12%
Dietary Fiber 1g 4%
Sugars 26g
Protein 3g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g