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Carrot and pineapple cupcakes with cream cheese frosting
Carrot and pineapple cupcakes with cream cheese frosting
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in moist carrot-pineapple cupcakes topped with luscious cream cheese frosting for a delightful afternoon treat.
Ingredients:
  • 150g self-raising flour
  • 75g plain flour
  • 220g raw sugar
  • 1.25 gm bicarbonate of soda
  • 2.50 gm ground cinnamon
  • 150ml vegetable oil
  • 2 Brand RSPCA free range eggs
  • 4.40 gm vanilla essence
  • 60g pecan
  • 200g carrot
  • 225g can crushed pineapple, drained
  • 250g block cream cheese, softened
  • 1 lemon, finely grated zest
  • 80g icing sugar mixture
  • 12 whole pecans, extra, to serve
Instructions:
  • Preheat your oven to 180C. Prepare a 12-hole muffin tin with paper cases that have a 1/3 cup (80ml) capacity.
  • In a bowl, sift the flours. Add sugar, bicarb soda, and cinnamon, then stir to combine. In a separate jug, combine vegetable oil, eggs, and vanilla. Pour the wet mixture into the dry ingredients and stir until just combined. Finally, gently fold in the nuts, carrot, and pineapple.
  • Fill the prepared cupcake cases with the mixture. Bake for 20-25 minutes until a skewer inserted into the centers comes out clean. Cool on a wire rack.
  • In a bowl, combine cream cheese and lemon zest and beat until smooth. Gradually add icing sugar and continue to beat until well blended. Frost the cupcakes with the icing and garnish with pecans on top.

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