Pineapple-Carrot Cupcakes
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
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Credit:
Scott Little
Recipe Summary
Pineapple-Carrot Cupcakes
Ingredients
Directions
*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)
Per Serving:
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.