CARROT PINEAPPLE CUPCAKES
These moist and delicious cupcakes are so good that I served them at my wedding reception instead of a traditional wedding cake. They are a hit every time, especially with cream cheese frosting! I have my mom to thank for this awesome recipe.
Provided by Larissa Bergen Smith
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Grease 12 muffin cups or line with paper liners.
- Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.
- Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
- Stir flour mixture into liquid ingredients until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
- Pour batter into the prepared muffin cups, filling them to the top.
- Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Set aside to cool completely.
- Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
- Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.
Nutrition Facts : Calories 514.6 calories, Carbohydrate 64.9 g, Cholesterol 72 mg, Fat 27.4 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 11.2 g, Sodium 412.2 mg, Sugar 51 g
PINEAPPLE/CARROT TROPICAL CUPCAKES
Make and share this Pineapple/carrot Tropical Cupcakes recipe from Food.com.
Provided by William Uncle Bill
Categories Dessert
Time 35m
Yield 18 large cupcakes
Number Of Ingredients 16
Steps:
- Prepare 18- 2 3/4" diameter by 1 1/4" deep muffin cups by lightly greasing with a vegetable oil, or line with paper cup liners.
- CUPCAKES: In a large bowl, combine flour, baking soda, cinnamon and salt; mix well.
- In another large bowl, combine sugar, oil and vanilla; beat well.
- Add eggs, one at a time, beating well after each addition.
- Stir in pineapple including juice, carrots, nuts and orange zest.
- Stir in flour mixture, half at a time until just combined (DO NOT OVERBEAT.) Preheat oven to 350 degrees F.
- Spoon batter equally into 18 prepared muffin cups.
- Bake in preheated 350 degrees F oven about 20 minutes or until top springs back when lightly pressed with fingers.
- Remove cupcakes from pan and let cool completely on wire racks.
- These muffins can be made ahead and stored in a container with a tight fitting lid for up to 2 days.
- CREAM CHEESE FROSTING: In a medium bowl, beat cream cheese until smooth.
- Gradually add and beat in icing sugar and vanilla extract.
- Beat until it is of spreading consistency.
- Put coconut on a plate.
- Spread each cupcake with about 4 teaspoons of frosting mixture.
- Then gently dip top of muffin into coconut to coat.
- Sprinkle with extra coconut if desired.
- Serve immediately or store in the refrigerator in a container with a tight fitting lid for up to 4 hours.
- VARIATION: For mini cupcakes, spoon batter into 36 greased 1 3/4- inch diameter by 1- inch deep mini muffin pans.
- Bake in preheated 350 degrees F oven for 15 minutes.
- Apply frosting as noted above.
Nutrition Facts : Calories 371.3, Fat 14.9, SaturatedFat 4.2, Cholesterol 25.3, Sodium 228.9, Carbohydrate 56.7, Fiber 2.3, Sugar 38, Protein 4.5
FIVE SPICE PINEAPPLE CARROT CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with paper cupcake liners.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and Chinese five-spice powder.
- In another large bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, vanilla extract and carrots. Then slowly add the flour mixture and beat with an electric hand mixer until just combined, about 2 minutes.
- Fill the cups 3/4 full with batter. Bake until the cupcakes are set, about 20 to 22 minutes. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks before frosting. Garnish with crystallized ginger.
- In a large bowl, add the cream cheese, butter, vanilla, and ginger. Blend thee ingredients with an electric hand mixer until a creamy consistency is reached, while slowly adding the powdered sugar.
CARROT CAKE CUPCAKES WITH CRUSHED PINEAPPLE
Make and share this Carrot Cake Cupcakes With Crushed Pineapple recipe from Food.com.
Provided by Mrs. Woods
Categories Dessert
Time 25m
Yield 25-40 cupcakes, 25-40 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Mix first 4 ingredients, sugar, oil, eggs and vanilla in a bowl with a wooden spoon. Mix together next 4 ingredients, flour, cinnamon, baking soda and salt and add to the first 4. Add last 4 ingredients, coconut, carrots, pineapple and walnuts. Use cupcake liners and let cool before frosting with cream cheese frosting.
Nutrition Facts : Calories 306.6, Fat 18.8, SaturatedFat 4, Cholesterol 22.3, Sodium 229.4, Carbohydrate 33.2, Fiber 1.9, Sugar 22.1, Protein 3
CARROT CUPCAKES
Steps:
- Preheat oven to 350 degrees. Prepare muffin tins with papers.
- To mix the carrot cake: Grate the carrots using the grater attachment on a food processor.
- Then chop them into smaller pieces with the medal blade attachment in the food processor, so the texture of the cake will be finer.
- Before measuring the pineapple, press it through a strainer to get rid of the excess juice.
- In a large bowl, whisk together the eggs, sugar, brown sugar, oil, vanilla extract, and orange zest.
- In a separate bowl, mix together the flour, baking powder, baking soda, salt, and spices with a whisk. Add the dry ingredients to the egg mixture. Add the finely chopped carrots, pineapple, walnuts, and raisins.
- Fill the muffin cups about 2/3 full. Bake for about 25 to 30 minutes or until a tester comes out clean. Allow the cupcakes to cool on a rack.
- To make the cream cheese frosting: Cream together the cream cheese and butter in a stand mixer, fitted with the paddle attachment, on medium speed. Turn down the speed and add the sugar. Once the sugar is incorporated add the salt, vanilla and zest.
- Use a pastry bag fitted with a large star tip to decorate the cupcakes with the frosting.
PINEAPPLE CARROT CAKE
Consider this one of Betty's best-kept secrets. While you can't go wrong with our classic Carrot Cake recipe, this carrot cake with pineapple offers a tangy, tropical twist. This from-scratch version has all the traditional ingredients you'd expect in carrot cake, including warming spices, like cinnamon and nutmeg, and a homemade cream cheese frosting, so you know it'll live up to its name. In addition, it has juicy crushed pineapple stirred right into the batter, so this sensational spiced cake turns out ultra moist and utterly delectable!
Categories Dessert
Time 2h20m
Yield 15
Number Of Ingredients 16
Steps:
- Heat the oven to 350°F. Spray bottom of 13x9-inch pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside.
- In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into your pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- To make the cream cheese frosting, run a dry whisk or fork through the powdered sugar to break up any lumps and set aside. In a medium mixing bowl, using electric mixer at medium speed, beat cream cheese, butter and vanilla until very smooth. Turn the mixer on low speed and add in the powdered sugar in batches.
- Cool cake completely, about 1 hour. Frost with the cream cheese frosting.
Nutrition Facts : Calories 520, Carbohydrate 64 g, Cholesterol 90 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 49 g, TransFat 0 g
CARROT CUPCAKES
My family doesn't really like carrot cake but I love it. So I experimented with my own recipe and found that finely grinding walnuts in a coffee grinder made all the difference. Now we all can enjoy them. Top muffins with your favorite cream cheese frosting.
Provided by Bobbie Susan
Categories Desserts Cakes Cupcake Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease or line 12 muffin cups with paper liners.
- Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, beating until fully incorporated before adding the next egg. Mix vanilla extract into creamed butter mixture.
- Whisk flour, walnuts, cinnamon, baking powder, baking soda, and salt together in a bowl. Mix 1/3 of the flour mixture into the creamed butter mixture until just combined; add 1/2 of the milk and mix until combined. Stir 1/2 of the remaining flour mixture into the batter; add the remaining milk and mix until combined. Mix the remaining flour mixture into the batter and fold in carrots. Scoop batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 17 minutes.
Nutrition Facts : Calories 373.8 calories, Carbohydrate 51.2 g, Cholesterol 72.5 mg, Fat 17.7 g, Fiber 1 g, Protein 4 g, SaturatedFat 10.2 g, Sodium 321.6 mg, Sugar 34.4 g
CARROT CUPCAKES
These carrot cupcakes will surely become a favorite in your baking repertoire.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.
- In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
- In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 25 to 30 minutes, rotating pan halfway through until a toothpick inserted in the center of a cupcake comes out clean.
- Remove from pan to a wire rack to cool completely before frosting. To frost: Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla and orange zest. Top each cupcake with 2 tablespoons of frosting and spread to cover.
EASY CARROT CAKE CUPCAKES
These carrot cake cupcakes are made extra easy thanks to a box of Betty's cake mix! With just 10 minutes of prep, 24 servings of everyone's favorite springtime treat could baking away in your oven. And their easy assembly doesn't bar you from customizing these sweet treats. Go ahead and choose your own adventure by mixing in chopped nuts, like pecans or walnuts, for a bit of crunch; stirring in shredded coconut for more texture; adding in raisins, dried fruits or even chocolate chips for a little added sweetness. Add what appeals to you and the end results will be delicious!
Provided by Arlene Cummings
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- In large bowl, beat cake mix, oil, water and eggs on low speed 30 seconds. Beat on medium speed 2 minutes.
- Stir in up to three of the added ingredients and mix gently. Pour into baking cups in cupcake pan, filling each about 2/3 full.
- Bake 17-22 minutes. Cool completely. Pipe or spread frosting over cupcakes. Decorate as desired.
Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 13 g, TransFat 0 g
CARROT BLUEBERRY CUPCAKES
Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.-Patricia Kile, Elizabethtown, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 cupcakes.
Number Of Ingredients 20
Steps:
- In a small bowl, beat the sugar, oil, eggs and vanilla. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the carrots, zucchini and pineapple. Fold in blueberries. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. If desired, top with nuts and fresh blueberries. Refrigerate leftovers.
Nutrition Facts : Calories 294 calories, Fat 13g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 189mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
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CARROT PINEAPPLE CUPCAKES | COOKSTR.COM
From cookstr.com
Category CakeEstimated Reading Time 2 mins
- In a medium bowl, combine the carrots, nuts, and pineapple. In a separate medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the coconut palm sugar, vanilla, and oil on medium speed. Add eggs one at a time, beating well after each addition. Add the dry ingredients alternately with the carrot mixture in 2 additions, mixing until just combined.
- Spoon the batter into the prepared cups and bake until a wooden toothpick inserted into the center of the cake comes out clean, about 17 minutes. Remove to a wire rack to cool completely before frosting.
PINEAPPLE-CARROT CUPCAKES | BETTER HOMES & GARDENS
From bhg.com
4.4/5 (26)Calories 390 per serving
- 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.
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