Carrot Cake Cupcakes with Pineapple-Cream Cheese Frosting

Carrot Cake Cupcakes with Pineapple-Cream Cheese Frosting 1 cup All-purpose flour 1 cup Sugar 1 tsp. Baking soda 1 tsp. Ground cinnamon ½ tsp. Ground ginger ½ tsp. Ground nutmeg ½ tsp. Salt ½ cup Vegetable oil ¼ cup butter or buttery spread, unsalted and melted 1 tsp. Vanilla extract 2 eggs or egg substitute 1½ cups Carrots, grated ½ cup Native Forest® Crushed Pineapple, drained ½ cup Raisins (optional) Frosting: 8 oz. Cream cheese at room temperature ½ cup Unsalted butter at room temperature 1 tsp. Vanilla extract 2¼ cups Powdered sugar ½ cup Native Forest® Crushed Pineapple, drained Pinch Salt
  • Preheat oven to 350ºF. Line a muffin tin with cupcake papers.
  • Combine flour, sugar, baking soda, spices, and salt in a mixing bowl.
  • Whisk oil, butter, vanilla, and eggs together in a second bowl.
  • Add to the dry ingredients and stir to blend with a spatula.
  • Fold in carrots, pineapple, and raisins (if using) just until mixed.
  • Scoop batter into prepared pan, filling almost full.
  • Bake until a toothpick inserted in the center of a cupcake comes out clean, about 25-30 minutes.
  • Cool in the pan 5 minutes; remove and set aside to cool completely then start the frosting.
  • Beat cream cheese, butter, vanilla, and salt with an electric mixer until smooth.
  • Add powdered sugar and beat to blend, the mix will be gooey.
  • Fold in pineapple and spread frosting on each cupcake when they are completely cooled.
Click here for printer friendly version Find Great Organic Pineapple Recipes Here. Purchase Native Forest® Organic Pineapple singles at Edward & Sons store. Purchase Native Forest® Organic Pineapple 6 Packs at Amazon.com. Click Here to find a store near you. Republished by EdwardandSons.com