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CARROT CAKE CUPCAKES

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Irresistible Carrot Cupcakes with Pineapple and Cream Cheese Frosting

Looking for the best carrot cupcake recipe that combines the sweetness of crushed pineapple and the perfect blend of spices? Look no further! These carrot cupcakes are a delightful treat topped with a delectable four-ingredient cream cheese frosting. Ideal for any dessert table, this Southern-inspired recipe is sure to become a favorite.

Carrot Cupcake Delight

Carrot cupcakes are a classic dessert, loved for their moist texture and rich flavor. The addition of crushed pineapple adds a touch of sweetness and moisture, making these cupcakes irresistibly delicious. With a blend of warm spices and a creamy frosting, they are perfect for any occasion.

Why You’ll Love These Carrot Cupcakes

  • Moist and Flavorful: The combination of carrots and pineapple keeps these cupcakes moist and flavorful.
  • Easy to Make: Simple steps and ingredients make this recipe accessible for bakers of all levels.
  • Versatile: Perfect for celebrations, parties, or as an everyday treat.
  • Cream Cheese Frosting: The creamy, tangy frosting complements the sweetness of the cupcakes perfectly.

Ingredients

For the Carrot Cake Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 2 large eggs (room temperature)
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil or canola oil
  • 1 teaspoon vanilla extract
  • 1 (8.25 ounce) can crushed pineapple (do not drain)
  • 1 ½ cups peeled and finely grated carrots
  • 1 cup chopped walnuts (optional)

For the Cream Cheese Frosting

  • 8 ounces cream cheese (softened)
  • ½ cup unsalted butter (softened)
  • 1 teaspoon vanilla extract
  • 3½ – 4 cups powdered sugar

Instructions

Step 1: Prepare the Oven and Pan

  1. Preheat the oven to 350°F (175°C).
  2. Line a standard 12-count muffin tin with paper liners.

Step 2: Mix the Dry Ingredients

  1. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger.
  2. Set aside.

Step 3: Mix the Wet Ingredients

  1. In a large bowl, beat the eggs, granulated sugar, and brown sugar until combined.
  2. Stir in the oil, vanilla extract, crushed pineapple (with juice), and grated carrots.
  3. If desired, add the chopped walnuts.

Step 4: Combine and Bake

  1. Add the dry ingredients to the wet ingredients and stir just until combined and evenly moistened.
  2. Fill the cupcake liners about four-fifths of the way up with batter.
  3. Bake for 25-27 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  4. Cool the cupcakes completely on wire racks before frosting them.

Step 5: Prepare the Cream Cheese Frosting

  1. Using a stand mixer with a paddle attachment or a handheld mixer, beat the cream cheese and butter until smooth and creamy.
  2. Add the vanilla extract and beat just until incorporated.
  3. Gradually add the powdered sugar and beat on medium until the frosting is creamy. Add enough powdered sugar to make it thick enough to pipe.
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Step 6: Frost the Cupcakes

  1. Spoon the frosting into a piping bag and pipe it onto the cupcakes after they are completely cool.
  2. If desired, sprinkle with chopped walnuts.

Tips for Perfect Carrot Cupcakes

  • Use Fresh Carrots: Peel your carrots first and use an old-fashioned box grater to grate them. For cupcakes, a small grater blade works best.
  • Cupcake Liners: Use cupcake liners to prevent sticking and for easy removal.
  • Room Temperature Ingredients: Ensure that eggs, cream cheese, and butter are at room temperature for the best results.
  • Nut Alternatives: Other nuts that you might consider substituting or adding include pecans, hazelnuts, almonds, pistachios, or macadamia nuts. If you don’t like nuts, try raisins.
  • Frosting Adjustment: If you choose not to pipe on the frosting, cut the frosting ingredients in half, as you will not need as much for spreading with a knife.
  • Storage: Store the cupcakes in an airtight container in the fridge for up to 4 days.

FAQs

How long should I bake carrot cupcakes?

Bake the carrot cupcakes for 25-27 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Can I make these cupcakes without nuts?

Yes, you can omit the nuts if you prefer. You can also add raisins as an alternative.

How should I store the frosted cupcakes?

Store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving for the best flavor and texture.

Can I use different spices?

Yes, you can adjust the spices to your preference. Consider adding a pinch of ground cloves or allspice for extra warmth.

How do I ensure my cream cheese frosting is thick enough to pipe?

Gradually add powdered sugar to the cream cheese and butter mixture until it reaches a thick, pipeable consistency. If the frosting becomes too thick, you can thin it with a small amount of milk.

Can I make these cupcakes in advance?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container. Frost them on the day you plan to serve for the best results.

Conclusion

These carrot cupcakes with crushed pineapple and cream cheese frosting are a delightful and flavorful treat. Perfect for any occasion, they combine the moist texture of carrots with the sweetness of pineapple and the warmth of spices. Topped with a creamy, tangy frosting, they are sure to become a favorite in your dessert repertoire. Enjoy the process of making these cupcakes, and savor every bite of their delicious goodness!

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