Ingredients for Pineapple Carrot Tropical Cupcakes
- All Purpose Flour
- 1 teaspoon baking soda
- Ground Cinnamon
- ½ teaspoon salt
- Granulated Sugar
- Vegetable Oil
- 1 teaspoon vanilla extract
- 2 large eggs
- Crushed Pineapple In Juice
- 1 cup grated carrots
- Pecans
- Orange Zest
- Light Cream Cheese
- Icing Sugar
- Sweetened Flaked Coconut
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How to Make Pineapple Carrot Tropical Cupcakes
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a medium bowl, combine the grated carrots, crushed pineapple (drained), and shredded coconut. Gently fold this mixture into the batter.
- Fill the muffin liners about ¾ full. Sprinkle with chopped pecans or macadamia nuts (optional).
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with your favorite cream cheese frosting or a simple glaze. Enjoy your taste of the tropics!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
152g
Fat
21g
Carbs
18g
