Carrot Cake Cupcakes with Pineapple Cream Cheese Frosting
Book: Julie
Source: Cuisine at Home
Meal Type: Cakes
Serves: 8
Ingredients
1 cup flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
WHISK TOGETHER; ADD
1/3 cup oil
1/4 cup butter melted
1 teaspoon vanilla extract
2 eggs
FOLD IN:
1 1/2 cups shredded carrots
1/2 cup crushed pineapple drained
1/2 cup golden raisins optional
FOR THE FROSTING:
8 ounces cream cheese room temperature
1/2 cup butter
1 teaspoon vanilla extract
Pinch of salt
2 1/4 cups powdered sugar
1/2 cup crushed pineapple drained
Directions
Preheat oven to 350; line a muffin tin with cupcake papers. Combine flour, sugar, baking soda, spices, and salt for the cupcakes in a mixing bowl. Whisk oil, melted 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 just until mixed. Scoop batter into prepared tin, filling almost full. Bake until toothpick comes out clean, 25-30 minutes. Cool in the pan 5 minutes; remove and cool completely.
Beat cream cheese, butter, vanilla, and salt for the frosting with an electric mixer until smooth. Add powdered sugar and beat to blend (it will be gooey). Fold in pineapple; spread 3 T frosting on each cupcake.