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.
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Republished by EdwardandSons.com
