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.
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.
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.
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.
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.
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 with Cream Cheese Frosting
These carrot cake cupcakes with pineapple and pecans are perfect for your Easter dessert!
- 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
- 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
- Preheat oven to 350 degrees. Line a muffin tin with paper liners.
- Add the flour, baking soda, cinnamon, and salt to a small bowl and stir to combine.
- Melt the Country Crock Buttery Sticks and add to a mixing bowl with the granulated sugar, brown sugar, and vanilla. Beat well to combine.
- Beat in the eggs, one at a time, stirring well after each addition.
- Stir in the flour mixture until just combined.
- Add the grated carrots and pineapple to the mixing bowl and stir to incorporate.
- Spoon batter into paper liners 2/3 of the way full.
- Bake for 15 minutes or until tester comes out clean.
- Cool 30 minutes.
- 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.
- Pipe or spread the frosting onto the cooled cupcakes and top with a pecan.
Store cupcakes in the refrigerator.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.