Hamdi Saidani This Five Spice Pineapple Carrot Cupcakes recipe is a moist and spiced recipe, which is made with crushed pineapple and Chinese five-spice powder. It’s a unique twist on a classic dessert, ready in about 45 minutes, plus cooling time.
Five Spice Pineapple Carrot Cupcakes Ingredients
For the Carrot Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons Chinese five-spice powder
- 1/2 cup vegetable oil
- 1/4 cup crushed pineapple
- 3 large eggs
- 1 cup sugar
- 2 teaspoons pure vanilla extract
- 2 cups shredded carrots (about 3 to 4 medium-sized carrots)
For the Ginger Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons Madagascar vanilla extract
- 2 teaspoons Chinese ground ginger
- 3 cups powdered sugar
- Crystallized ginger, as garnish
How To Make Five Spice Pineapple Carrot Cupcakes
- Prep Oven and Dry Ingredients: Preheat the oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and Chinese five-spice powder.
- Mix Wet Ingredients: In another large bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, vanilla extract, and shredded carrots.
- Combine the Batter: Slowly add the flour mixture to the wet mixture. Beat with an electric hand mixer on low speed until just combined, about 2 minutes. Do not overmix.
- Bake the Cupcakes: Fill the cupcake liners about 3/4 full with batter. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Make the Frosting: In a large bowl, use an electric hand mixer to blend the softened cream cheese, softened butter, vanilla, and ground ginger until creamy. Slowly add the powdered sugar and continue to blend until the frosting is smooth and has reached a good consistency.
- Frost and Garnish: Once the cupcakes have cooled completely, frost them with the ginger cream cheese frosting. Garnish with a small piece of crystallized ginger on top of each cupcake.
Recipe Tips
- What is Chinese five-spice powder? It’s a traditional Chinese spice blend that typically includes star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds. It gives the cupcakes a unique, warm, and aromatic flavor that’s different from a standard carrot cake.
- How to get super moist cupcakes? The use of vegetable oil instead of butter in the batter is key to a moist crumb. The crushed pineapple also adds a significant amount of moisture and a subtle tropical sweetness.
- Can I make this as a cake instead of cupcakes? Yes, absolutely. You can pour the batter into a greased and floured 9×13-inch baking pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Why shred your own carrots? For the best results, it’s always recommended to shred your own carrots from whole carrots. The pre-shredded carrots sold in bags are often very dry and will not add as much moisture to the cupcakes.
What To Serve With Five Spice Pineapple Carrot Cupcakes
These flavorful cupcakes are a complete treat on their own. They are a unique and delicious dessert for any occasion, from an afternoon snack to a special party. They pair wonderfully with:
- A hot cup of black or green tea
- A simple cup of coffee
- A cold glass of milk
How To Store Carrot Cupcakes
- Refrigerate: Because of the cream cheese frosting, these cupcakes must be stored in the refrigerator. Place them in an airtight container. They will keep well for up to 5 days. For the best flavor and texture, let them sit at room temperature for about 20-30 minutes before serving.
Five Spice Pineapple Carrot Cupcakes Nutrition Facts
- Serving: 1 cupcake
- Calories: 480 kcal
- Carbohydrates: 65g
- Protein: 4g
- Fat: 24g
- Saturated Fat: 11g
- Sugar: 48g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different spice blend?
Yes. If you can’t find Chinese five-spice powder, you can substitute it with 2 teaspoons of a standard pumpkin pie spice or apple pie spice blend. Alternatively, you can use 1 ½ teaspoons of cinnamon and ½ teaspoon of nutmeg.
Do I have to use pineapple?
The pineapple adds a lot of moisture and a subtle sweetness. If you don’t have it, you can substitute it with an equal amount of unsweetened applesauce to maintain the moist texture.
My frosting is too runny. How do I fix it?
A runny cream cheese frosting is usually because the butter or cream cheese was too soft (almost melted). To fix it, you can try chilling it in the refrigerator for 20-30 minutes to see if it firms up. If it’s still too thin, you can beat in more powdered sugar, a few tablespoons at a time, until it reaches your desired consistency.
Try More Recipes:
- Individual No-Bake Strawberry Cheesecakes Recipe
- Blackberry Cobbler Recipe
- Pineapple Haupia (Coconut Pudding Dessert) Recipe
Five Spice Pineapple Carrot Cupcakes Recipe
Description
A unique and delicious twist on classic carrot cake, these moist cupcakes are flavored with pineapple and aromatic Chinese five-spice powder, then topped with a sweet ginger cream cheese frosting.
Ingredients
Instructions
- Preheat oven to 350°F and line a 12-cup muffin pan.
- In a large bowl, whisk together the dry cupcake ingredients (flour through five-spice).
- In a separate bowl, whisk together the wet cupcake ingredients (oil through carrots).
- Add the dry ingredients to the wet and mix with a hand mixer until just combined.
- Fill cupcake liners 3/4 full and bake for 20-22 minutes. Let cool completely.
- Make the frosting by beating the cream cheese, butter, vanilla, and ginger until creamy. Slowly add the powdered sugar and beat until smooth.
- Frost the cooled cupcakes and garnish with a piece of crystallized ginger.
Notes
- The most important tip for moist cupcakes is to not overmix the batter once you combine the wet and dry ingredients.
- For the best flavor and texture, use freshly shredded carrots, not the pre-shredded kind from a bag.
- You must let the cupcakes cool completely before frosting them, otherwise the cream cheese frosting will melt.
- Using softened, not melted, cream cheese and butter is the key to a perfectly smooth and fluffy frosting.
