Pineapple/Carrot Tropical Cupcakes

Carrots were originally purple and yellow, not orange. The orange carrot we know today was developed in the 16th century in the Netherlands.

This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 19.

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Medium

Pineapple/Carrot Tropical Cupcakes

Cooking Method: Baking Cuisine: Bakery, International Courses: Anytime, Baking, 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: 3000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 cup Unsalted butter, melted
• 1 cup Granulated sugar
• 0.5 cup Brown sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 1 cup Crushed pineapple, drained
• 1 cup Grated carrot
• 0.5 cup Chopped walnuts
• 0.5 cup Shredded coconut
• 1 cup Cream cheese, softened
• 0.5 cup Powdered sugar
• 1 teaspoon Vanilla extract
• optional Pineapple chunks, for garnish

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the crushed pineapple, grated carrot, chopped walnuts, and shredded coconut.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
9. In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
10. Once the cupcakes are completely cooled, frost them with the cream cheese frosting.
11. Garnish with pineapple chunks, if desired.
12. Serve and enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 34g12%

Sugars 22g

Protein 3g6%

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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.