Friday, April 22, 2011
carrot cupcakes with pineapple cream cheese frosting
When I saw this recipe I knew it was a must for our neighborhood pizza dinner and egg hunt this evening. However, after finishing the cupcakes a few minutes ago I read the email explaining that the hunt is now cancelled due to inclement weather. I suppose we have some deliveries to make before it starts to rain!
These cupcakes are excellent. They are very moist and very, very yummy. In fact, my taste tester nearly inhaled hers and at one point I had to ask her if she was still breathing. These cupcakes are that good. My other little helper came along and dipped his Triscuit into the cupcake.
carrot cupcakes with pineapple cream cheese frosting (blog: Your Cup of Cake)
3/4 cup oil
1/2 cup applesauce
1 cup sugar
1 cup brown sugar
3 teaspoons vanilla
3 cups grated carrots
1/3 cup crushed pineapple (no juice)
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoons salt
3 teaspoons cinnamon
1/2 teaspoon nutmeg
pineapple cream cheese frosting
8 ounces cream cheese
1/2 cup butter, room temperature
3 tablespoons pineapple juice
2-3 cups powdered sugar
Preheat oven to 350 degrees and line muffin tins with cupcake liners.
In a large bowl, lightly beat eggs.
Add oil, applesauce, sugar, brown sugar and vanilla and beat again.
Stir in carrots and pineapple.
In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together.
Slowly add the dry ingredients to the wet, do not over mix.
Bake for 14-18 minutes, or until a knife comes out clean. Let cool on a cooling rack and place in sealed containers until ready to frost.
For the frosting, beat cream cheese and butter for 7 minutes. Add pineapple juice and powdered sugar. If your frosting is too loose, refrigerate before frosting or piping. Pipe onto cooled cupcakes.