Rating: 4.42 stars
26 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
  • 26 Ratings

Sweet, simple carrot- and pineapple-filled cupcakes are perfect for childrens' lunch boxes. If you like, purchase pre-shredded carrots in the produce department and skip the time-consuming grating.

Source: Better Homes and Gardens

Gallery

Credit: Scott Little

Recipe Summary

prep:
35 mins
stand:
30 mins
bake:
15 mins to 18 mins at 350°
cool:
45 mins
Servings:
24
Yield:
24 (2-1/2 inch) cupcakes
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Pineapple-Carrot Cupcakes

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

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  • 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.

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  • 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.

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  • 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.

Instructions Checklist
  • 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.

*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.

Nutrition Facts (Pineapple-Carrot Cupcakes)

390 calories; total fat 18g; saturated fat 6g; polyunsaturated fat 4g; monounsaturated fat 7g; cholesterol 60mg; sodium 241mg; potassium 106mg; carbohydrates 56g; fiber 1g; sugar 47g; protein 3g; trans fatty acid 0g; vitamin a 2770IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 28mcg; vitamin b12 0mcg; calcium 40mg; iron 1mg.

Cream Cheese Frosting

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

26 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0