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Carrot Cupcakes with Pineapple Cream Cheese Icing
Delicious cupcakes filled with the goodness of carrots.
-
12
Servings
-
35-40 min
Prep Time
-
35-40 min
Cook Time
Ingredients
- Turbinado sugar for sprinkling
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 tsp. vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1 tsp. cinnamon
- 1 cup coarsely grated carrots
- 8-ounce can crushed pineapple in juice, well drained, divided
- 1/2 cup toasted chopped pecans
- 4 ounces cream cheese
- 4 ounces Horizon Organic unsalted butter, room temperature
- 1 cup powdered sugar
- 1 Tbsp. vanilla extract
- 1/4 tsp. freshly grated lemon zest
- Reserved crushed pineapple from recipe above
Preparation
Cupcakes:
- Preheat the oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners.
- Using an electric mixer, vigorously beat together the oil, sugar, and brown sugar.
- Beat in the eggs, one at a time. Beat in the vanilla.
- Sift together the flour, baking soda, baking powder and cinnamon.
- Add the dry ingredients to the batter in two additions, blending on low speed after each.
- Scrape the bowl thoroughly, then increase speed to medium (high if you are using a hand mixture) and beat the batter for 30 seconds.
- Blend in the carrots, 1/4 cup of the drained pineapple, and the pecans on low speed. (Save the remaining pineapple for use in the icing, below.)
- Give the bowl one last scrape and blend briefly to ensure that the ingredients are well distributed.
- Divide the batter evenly among the prepared muffin cups.
- Bake in the preheated oven for 30 to 35 minutes, until the cupcakes spring back when pressed lightly in the center.
- Cool completely before topping with pineapple cream cheese icing (recipe follows).
- Completed cupcakes can be stored in the refrigerator in an airtight container for up to 5 days. Unfrosted cupcakes can be frozen, wrapped well, for up to two months.
Pineapple Cream Cheese Icing:
- Using an electric mixer, beat the cream cheese until fluffy.
- Add butter and blend vigorously.
- Mix in powdered sugar on low speed, then increase speed to high and whip until smooth and fluffy.
- Beat in vanilla, lemon zest, and reserved pineapples.
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