Pineapple-Carrot Cake Cupcakes with Buttermilk-Cream Cheese Frosting |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Pineapple-Carrot Cake Cupcakes with Buttermilk-Cream Cheese Frosting is a tasty twist to Pineapple-Coconut Cupcakes where grated carrots replace the splash of coconut. Ingredients:
24 paper baking cups |
vegetable cooking spray |
3 large eggs |
1 cup finely grated carrots |
1 (8-oz.) can crushed pineapple in juice, well drained |
1 (8-oz.) container sour cream |
1/2 cup finely chopped toasted pecans |
1/4 cup vegetable oil |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon vanilla extract |
1 (18.25-oz.) package white cake mix |
pineapple filling |
buttermilk-cream cheese frosting |
birds' nests: egg-shaped chocolate-coated malted milk balls; bright green edible paper, cut into strips |
Directions:
1. Preheat oven to 325°. Place baking cups in 2 (12-cup) muffin pans, and lightly coat with cooking spray.
2. Beat eggs at medium speed with an electric mixer 2 minutes. Add carrots and next 7 ingredients, beating well after each addition. Add cake mix, and beat at low speed just until blended. Spoon batter into prepared cups, filling three-fourths full.
3. Bake at 325° for 25 to 27 minutes or until a wooden pick inserted in center comes out clean. Remove from pans to wire racks, and cool completely (about 45 minutes).
4. Scoop out centers of cupcakes, using a 1-inch melon baller and leaving a 1/2-inch border around edges. Discard or reserve centers for another use. Spoon a heaping tablespoonful Pineapple Filling into center of each cupcake.
5. Pipe cupcakes with Buttermilk-Cream Cheese Frosting.
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