CARROT PINEAPPLE CUPCAKES
These moist and delicious cupcakes are so good that I served them at my wedding reception instead of a traditional wedding cake. They are a hit every time, especially with cream cheese frosting! I have my mom to thank for this awesome recipe.
Provided by Larissa Bergen Smith
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Grease 12 muffin cups or line with paper liners.
- Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.
- Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
- Stir flour mixture into liquid ingredients until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
- Pour batter into the prepared muffin cups, filling them to the top.
- Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Set aside to cool completely.
- Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
- Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.
Nutrition Facts : Calories 514.6 calories, Carbohydrate 64.9 g, Cholesterol 72 mg, Fat 27.4 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 11.2 g, Sodium 412.2 mg, Sugar 51 g
FIVE SPICE PINEAPPLE CARROT CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with paper cupcake liners.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and Chinese five-spice powder.
- In another large bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, vanilla extract and carrots. Then slowly add the flour mixture and beat with an electric hand mixer until just combined, about 2 minutes.
- Fill the cups 3/4 full with batter. Bake until the cupcakes are set, about 20 to 22 minutes. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks before frosting. Garnish with crystallized ginger.
- In a large bowl, add the cream cheese, butter, vanilla, and ginger. Blend thee ingredients with an electric hand mixer until a creamy consistency is reached, while slowly adding the powdered sugar.
CARROT CAKE CUPCAKES WITH CRUSHED PINEAPPLE
Make and share this Carrot Cake Cupcakes With Crushed Pineapple recipe from Food.com.
Provided by Mrs. Woods
Categories Dessert
Time 25m
Yield 25-40 cupcakes, 25-40 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Mix first 4 ingredients, sugar, oil, eggs and vanilla in a bowl with a wooden spoon. Mix together next 4 ingredients, flour, cinnamon, baking soda and salt and add to the first 4. Add last 4 ingredients, coconut, carrots, pineapple and walnuts. Use cupcake liners and let cool before frosting with cream cheese frosting.
Nutrition Facts : Calories 306.6, Fat 18.8, SaturatedFat 4, Cholesterol 22.3, Sodium 229.4, Carbohydrate 33.2, Fiber 1.9, Sugar 22.1, Protein 3
PINEAPPLE/CARROT TROPICAL CUPCAKES
Make and share this Pineapple/carrot Tropical Cupcakes recipe from Food.com.
Provided by William Uncle Bill
Categories Dessert
Time 35m
Yield 18 large cupcakes
Number Of Ingredients 16
Steps:
- Prepare 18- 2 3/4" diameter by 1 1/4" deep muffin cups by lightly greasing with a vegetable oil, or line with paper cup liners.
- CUPCAKES: In a large bowl, combine flour, baking soda, cinnamon and salt; mix well.
- In another large bowl, combine sugar, oil and vanilla; beat well.
- Add eggs, one at a time, beating well after each addition.
- Stir in pineapple including juice, carrots, nuts and orange zest.
- Stir in flour mixture, half at a time until just combined (DO NOT OVERBEAT.) Preheat oven to 350 degrees F.
- Spoon batter equally into 18 prepared muffin cups.
- Bake in preheated 350 degrees F oven about 20 minutes or until top springs back when lightly pressed with fingers.
- Remove cupcakes from pan and let cool completely on wire racks.
- These muffins can be made ahead and stored in a container with a tight fitting lid for up to 2 days.
- CREAM CHEESE FROSTING: In a medium bowl, beat cream cheese until smooth.
- Gradually add and beat in icing sugar and vanilla extract.
- Beat until it is of spreading consistency.
- Put coconut on a plate.
- Spread each cupcake with about 4 teaspoons of frosting mixture.
- Then gently dip top of muffin into coconut to coat.
- Sprinkle with extra coconut if desired.
- Serve immediately or store in the refrigerator in a container with a tight fitting lid for up to 4 hours.
- VARIATION: For mini cupcakes, spoon batter into 36 greased 1 3/4- inch diameter by 1- inch deep mini muffin pans.
- Bake in preheated 350 degrees F oven for 15 minutes.
- Apply frosting as noted above.
Nutrition Facts : Calories 371.3, Fat 14.9, SaturatedFat 4.2, Cholesterol 25.3, Sodium 228.9, Carbohydrate 56.7, Fiber 2.3, Sugar 38, Protein 4.5
More about "carrot pineapple cupcakes recipes"
PINEAPPLE CARROT CUPCAKES - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
4.3/5 (3)Total Time 58 minsServings 3
- Gradually add the flour mixture to the egg mixture until blended; fold in the carrot and pineapple.
PINEAPPLE-CARROT CUPCAKES - BETTER HOMES & GARDENS
From bhg.com
- Allow the four eggs and cream cheese to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups 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.
- 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.
- 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.
- 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.
CARROT PINEAPPLE CUPCAKES | COOKSTR.COM
From cookstr.com
CARROT CAKE CUPCAKES | RECIPETIN EATS
From recipetineats.com
CARROT PINEAPPLE CUPCAKES - BUNNY'S WARM OVEN
From bunnyswarmoven.net
CARROT CAKE CUPCAKES {WITH PINEAPPLE} - SPEND WITH …
From spendwithpennies.com
BEST CARROT-PINEAPPLE CUPCAKES RECIPE - HOW TO MAKE …
From goodhousekeeping.com
Servings 12Total Time 1 hr 15 minsCategory Dessert
- Using tip of vegetable peeler, cut out eyes (don’t skip this step; it provides the shape of the flower).
- With a very sharp knife, slice pineapple as thinly as possible (reserving 2 tablespoons of accumulated juices for cupcake batter), then place slices between paper towels and pat out moisture.
15 COCONUT CREAM FROSTING FOR CARROT CAKE - SELECTED RECIPES
From selectedrecipe.com
GLUTEN FREE CARROT CAKE CUPCAKES WITH PINEAPPLE - JUST AS TASTY
From justastasty.com
CARROT CAKE CUPCAKES RECIPE WITH PINEAPPLE
From hostessatheart.com
CARROT CAKE WITH PINEAPPLE CUPCAKES RECIPES
From stevehacks.com
CARROT CUPCAKES WITH PINEAPPLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CARROT PINEAPPLE CUPCAKES - NONONSENSE.RECIPES
From nononsense.recipes
CARROT CAKE CUPCAKES WITH PINEAPPLE (SMALL BATCH)
From chocolatemoosey.com
CARROT CAKE CUPCAKES WITH PINEAPPLE ICING - DIY CANDY
From diycandy.com
BETTER HOMES AND GARDENS CARROT CAKE RECIPE WITH PINEAPPLE
From recipeschoice.com
PINEAPPLE CARROT CAKE CUPCAKES - STRAWBERRY BLONDIE KITCHEN
From strawberryblondiekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love