Pineapple-Carrot Cupcakes

Pineapple-Carrot Cupcakes
Pineapple-Carrot Cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • Ground cinnamon (optional)

  • 1/2

    cup finely chopped toasted walnuts

  • 1

    recipe Cream Cheese Frosting

  • 1

    teaspoon vanilla

  • 3/4

    cup vegetable oil

  • 3

    cups finely shredded carrots (about 6 medium)**

  • 1/4

    cup crushed pineapple, well drained*

  • Dash salt

  • 1

    egg yolk

  • 2

    tablespoons sugar

  • 1/2

    teaspoon baking soda

  • 1

    teaspoon ground cinnamon

  • 1

    teaspoon salt

  • 2

    teaspoons baking powder

  • 2

    cups sugar

  • 2

    cups all-purpose flour

  • 1

    3-ounce package cream cheese

  • 4

    eggs

Directions

1. Allow the four eggs and cream cheese to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour twenty-four 2-1/2-inch muffin cups (or line with paper bake cups). In a large bowl stir together flour, the 2 cups sugar, the baking powder, the 1 teaspoon salt, the 1 teaspoon cinnamon, and the baking soda. Set aside. 2. For filling, in a medium mixing bowl combine cream cheese and the 2 tablespoons sugar. Beat with an electric mixer on medium to high speed until combined. Beat in the egg yolk and the dash salt. Fold in the pineapple; set aside. 3. Preheat oven to 350 degrees F. In another bowl stir together the four eggs, the carrots, oil, and vanilla. Add egg mixture to flour mixture. Stir until combined. 4. Spoon about 1 tablespoon of the batter into each prepared muffin cup. Drop about 1 rounded teaspoon of the cream cheese mixture into each muffin cup. Spoon the remaining batter over cream cheese mixture in cups. 5. Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. 6. Frost cupcakes with Cream Cheese Frosting. Roll the edge of frosting in toasted walnuts. If desired, sprinkle tops with additional cinnamon. Store in the refrigerator. Makes 24 (2-1/2 inch) cupcakes. *Test Kitchen Tip: Place the pineapple in a fine-mesh sieve placed over a bowl. Press pineapple with the back of a wooden spoon to release any juice. **Test Kitchen Tip: Make sure to finely shred the carrots or the pieces may sink during baking. Make-Ahead Directions: Store unfrosted cupcakes in a single layer in an airtight container in the refrigerator for up to 3 days. *Cream Cheese Frosting: Allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl beat an 8-ounce package of cream cheese, 1/2 cup butter, and 2 teaspoons vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 5-1/2 to 6 cups powdered sugar until frosting reaches a spreading consistency. Makes about 3-1/2 cups.

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