Carrot and Pineapple Cupcakes with Brown Butter Cream Cheese Frosting

Carrots were originally purple, white, and yellow, not orange. The orange carrot we know today was developed by the Dutch in the 17th century.

This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Carrot and Pineapple Cupcakes with Brown Butter Cream Cheese Frosting

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Rest Time 10 min Total Time 55 mins

Servings: 12 Calories: 4200

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Carrots
• 200 gram Pineapple
• 200 gram All-purpose flour
• 2 teaspoon Baking powder
• 1 teaspoon Cinnamon
• 0.5 teaspoon Salt
• 150 gram Unsalted butter
• 200 gram Granulated sugar
• 2 unit Eggs
• 1 teaspoon Vanilla extract
• 200 gram Cream cheese
• 200 gram Powdered sugar
• 1 cup Milk
• 100 gram Chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Grate the carrots and drain the pineapple.
3. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
4. In a separate bowl, cream together the butter and granulated sugar until light and fluffy.
5. Beat in the eggs one at a time, then stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the grated carrots, drained pineapple, and chopped walnuts.
8. Divide the batter evenly among the cupcake liners.
9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
11. In a small saucepan, melt the butter over medium heat until it turns golden brown. Remove from heat and let it cool.
12. In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and beat until well combined.
13. Slowly pour in the cooled brown butter while continuing to beat the cream cheese mixture.
14. Add milk as needed to achieve desired consistency.
15. Once the cupcakes are completely cooled, frost them with the brown butter cream cheese frosting.
16. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 45g15%

Sugars 30g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.