Just as promised the yummy cupcakes that came to be after a rainy day of baking in the kitchen and no help from my helper! The whole story is in yesterday’s post, if you missed it be sure to take a peek especially if you are a foodie or baker! I had exciting news and a chance at entering your recipes in a contest! Now onto my Carrot Cake Pineapple Pecan Cupcakes.
Since it’s spring with Easter around the corner I decided to make Carrot Cake Cupcakes. I looked at a few recipes, decided to adapt one and to use a small can of pineapple that I had. My Carrot Cake Pineapple Pecan Cupcakes were created.
I think out of all the spring baking I do my top two favorites are made with lemon or carrot, but then the berries are right there in the running! For Easter it is hands down a good Carrot Cake, although these would be perfect and are much easier for the kids to handle.
This recipe is really easy! Of course if you have a food processor the grating of the carrots is a snap!
Pull out your old friend from under the counter and assemble your baking wares.
- Food Processor
- 2 Mixing Bowls
- Small Ice Cream Scoop
- Cupcake pan & liners
Next Pull Out Your Ingredients :
- Baking Soda
- Baking Power
- Bag of organic mini peeled carrots or other carrots
- Package of pecans
See recipe for other items! Mix dry ingredients. Grate carrots. Chop the nuts. Mix wet ingredients. Add dry ingredients slowly into the wet ingredients stirring until mixed well. Pour into your lined cupcake pan. Bake!
Of course if you like you can add things like raisins. Typically I’d omit the pineapple but, I have to say I apologize to anyone I have ever said I don’t care for pineapple in Carrot Cupcakes I have turned over a new leaf. I love the moist texture and naturally added sweetness it adds. Never, say never! Ever! Sounds like a Taylor Swift song. Excuse my while I sing a bit.
Glad you couldn’t hear that! Also I am happy to say that my baking partner Sammie promise to makes cookies with me soon! Like I said yesterday you never know which way the wind is going to blow with a teen in the house!
adapted from Pinch of Yum Best Carrot Cake Cupcakes http://pinchofyum.com/best-carrot-cake-cupcakes-with-cream-cheese-frosting
- Flour 1 cup
- Sugar 3/4 cup
- Cinnamon 1 & 1/4 tsp.
- Baking Power 1/2 tsp.
- Baking Soda 1 tsp..
- Salt 1/4 tsp.
- Grated Carrots 1 & 1/2 cup
- OIl 2/3 cup
- Eggs 2
- Pineapple 1/2 cup
- Pecans chopped 1/2 cup
- 8 oz. Cream Cheese
- Powered Sugar
- Mix dry ingredients. Grate carrots. Chop the nuts. Mix wet ingredients. Add dry into the wet stirring until completely mixed. Pour into your lined cupcake pan. Bake at 350* for 15-20 minutes*
- Let cool when done. Prepare a cream cheese icing.
- Cream Cheese 8 ounces, 2 tbsp. butter, 2 cups powdered sugar, 1 tsp. vanilla or to taste. Add more butter only if needed or desired.
Double Recipe for larger batches Cooking time may vary Check at 15 Min. and reset until fully baked and knife comes clean (15-20 minutes depending on altitude and oven)
Now go make some yummy cupcakes!! And report back to me! Yes, come share what you made at my weekly party! I can’t wait to see what you whipped up and how your version of the recipe turns out.
What do you put in your carrot cake recipes?
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