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Pineapple-Carrot Cupcakes

Makes: 24 servings
Serving size: 1 cupcake Yield: 24 (2-1/2 inch) cupcakes
Prep 35 mins Stand 30 mins Bake 350°F 15 mins to 18 mins Cool 45 mins
Pineapple-Carrot Cupcakes
Ingredients
  • 4  eggs
  • 1 3  ounce package  cream cheese
  • 2  cups  all-purpose flour
  • 2  cups  sugar
  • 2  teaspoons  baking powder
  • 1  teaspoon  salt
  • 1  teaspoon  ground cinnamon
  • 1/2  teaspoon  baking soda
  • 2  tablespoons  sugar
  • 1  egg yolk
  •  Dash salt
  • 1/4  cup  crushed pineapple, well drained*
  • 3  cups  finely shredded carrots (about 6 medium)**
  • 3/4  cup  vegetable oil
  • 1  teaspoon  vanilla
  • 1  recipe Cream Cheese Frosting
  • 1/2  cup  finely chopped toasted walnuts
  •  Ground cinnamon (optional)
Directions

1. 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.

2. 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.

3. 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.

4. 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.

5. Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

6. Frost cupcakes with Cream Cheese Frosting. Roll the edge of frosting in toasted walnuts. If desired, sprinkle tops with additional cinnamon. Store in the refrigerator. Makes 24 (2-1/2- inch) cupcakes.

From the Test Kitchen*Test Kitchen Tip:
  • Place the pineapple in a fine-mesh sieve placed over a bowl. Press pineapple with the back of a wooden spoon to release any juice.
**Test Kitchen Tip:
  • Make sure to finely shred the carrots or the pieces may sink during baking.
Make-Ahead Directions:
  • Store unfrosted cupcakes in a single layer in an airtight container in the refrigerator for up to 3 days.
Cream Cheese Frosting

Yield: 2-1/2 cups frosting (enough to frost tops and sides of two 8- or 9-inch layers)
Prep 10 mins
Ingredients
  • 1 8  ounce package  cream cheese, softened
  • 1/2  cup  butter, softened
  • 2  teaspoons  vanilla
  • 5 1/2 - 6  cups  powdered sugar
Directions

1. In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency. (This frosts tops and sides of two 8- or 9-inch layers. Halve the recipe to frost a 13x9x2-inch cake.) Cover and store the frosted cake in the refrigerator.

Nutrition Facts (Pineapple-Carrot Cupcakes)
  • Servings Per Recipe 24,
  • cal. (kcal) 390,
  • Fat, total (g) 18,
  • chol. (mg) 60,
  • sat. fat (g) 6,
  • carb. (g) 56,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 1,
  • sugar (g) 47,
  • pro. (g) 3,
  • vit. A (IU) 2770,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 241,
  • Potassium (mg) 106,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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