Carrot and Pineapple Cupcakes with Cinnamon Cream Cheese Icing

By Renee's Kitchen Adventures

Cupcakes adapted from Food Network

Icing adapted from Allrecipes

Carrot and PIneapple Cupcakes with Cinnamon Cream Cheese Icing

Moist carrot and pineapple cupcakes spiced with ginger and cinnamon and frosted with a sweet cinnamon cream cheese icing.

Ingredients

  • For the cupcakes:
  • 1 cup granulated sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 tsp. ground cinnamon
  • 1 tsp. kosher salt
  • 1 tsp. baking soda
  • 1/4 cup golden raisins
  • 1 1/2 cups grated carrot
  • 1/2 cup finely chopped fresh pineapple ( I used the food processor on pulse)
  • 1 TBS. grated fresh ginger
  • For the Icing:
  • 8 oz. reduced fat cream cheese
  • 2 TBS unsalted butter
  • 2 - 2 1/2 cups powdered sugar
  • 1 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • pinch of salt

Instructions

  1. Preheat oven to 350 degrees F. Line standard sized muffin tins with paper liners.
  2. In large bowl, combine granulated sugar, canola oil, eggs and vanilla extract with electric mixer until light yellow.
  3. Sift together the flour, cinnamon, baking soda, and salt. Add the flour to the oil mixture and mix on medium until smooth.
  4. Stir in the grated carrots, raisins, pineapple and ginger.
  5. Fill liners about 2/3 of the way full with batter. Bake for 20 -2 minutes or until a toothpick comes out clean when inserted into the middle of the cupcakes. Allow to cool completely on wire rack before frosting.
  6. To make icing: Combine the butter and cream cheese with an electric mixer in a large bowl. Beat in powdered sugar. Add in the vanilla, cinnamon and a pinch of salt.
  7. Frost cooled cupcakes. I stored these covered at room temperature overnight and then the next day, stored the remaining leftovers in the refrigerator covered.

Yield: 17 -18 cupcakes

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 25 mins.

Total time: 35 mins.

Tags: dessert, cupcakes, carrot, pineapple, cream cheese, cinnamon


Servings - 18 cupcakes   Serving Size - 1 cupcake with 1/18 of icing  

Points Plus per Serving - 7 Points+

Calories - 239.8,   Total Fat - 10.1g,   Carb. - 36.8g,   Protein - 2.8g,   Fiber - 2.1g


Comments