Recipes and Cooking Pineapple-Carrot Cupcakes Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 22, 2016 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 35 mins Stand Time: 30 mins Bake Time: 15 mins Cool Time: 45 mins Total Time: 35 mins Servings: 24 Yield: 24 (2-1/2 inch) cupcakes Jump to Nutrition Facts Ingredients 4 eggs 1 3 ounce package cream cheese 2 cup all-purpose flour 2 cup sugar 2 teaspoon baking powder 1 teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon baking soda 2 tablespoon sugar 1 egg yolk Dash salt ¼ cup crushed pineapple, well drained* 3 cup finely shredded carrots (about 6 medium)** ¾ cup vegetable oil 1 teaspoon vanilla 1 recipe Cream Cheese Frosting ½ cup finely chopped toasted walnuts Ground cinnamon (optional) Cream Cheese Frosting 1 8 ounce package cream cheese, softened ½ cup butter, softened 2 teaspoon vanilla 5 ½ cup powdered sugar Directions 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. 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. 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. Cream Cheese Frosting 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. *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. Rate it Print Nutrition Facts (per serving) 390 Calories 18g Fat 56g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 390 % Daily Value * Total Fat 18g 23% Saturated Fat 6g 30% Cholesterol 60mg 20% Sodium 241mg 10% Total Carbohydrate 56g 20% Total Sugars 47g Protein 3g Vitamin C 1.2mg 6% Calcium 40.4mg 3% Iron 0.9mg 5% Potassium 106mg 2% Folate, total 28.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.