Carrot Pineapple Cupcakes
Carrots are a great source of beta-carotene, which is converted into vitamin A in the body and helps promote good vision.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Carrot Pineapple Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, combine the grated carrots, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In a separate bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the crushed pineapple and chopped walnuts.
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Spoon the batter into cupcake liners, filling each about 2/3 full.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
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In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
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Frost the cooled cupcakes with the cream cheese frosting.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 40g14%
- Sugars 28g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
