Sinfully Moist Carrot Cupcakes

INGREDIENTS:

Makes 24 cupcakes

  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1 cup dark brown sugar (packed)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 ½ tsp. salt
  • 1½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. allspice
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 tsp. vanilla extract
  • 3 cups grated carrots
  • 1/3 cup sweetened coconut
  • 8 oz. can of crushed pineapple
  • ¼ cup applesauce

Cream Cheese Frosting:

  • 1, 8 oz. package cream cheese softened
  • 1 cup butter softened
  • 2 1/2 tsp. vanilla extract
  • 4 cups confectioner’s sugar

METHOD:

  • Preheat oven to 350° .
  • Add the flour, sugars, baking powder, baking soda, salt and spices to the bowl of a mixer.
  • Mix flour mixture.
  • Add the oil, eggs, applesauce and vanilla and mix for 2 minutes on medium speed until well combined.
  • Fold into the mixture the carrots, coconut and pineapple.
  • Mix until thoroughly combined.
  • Pour into a 24 cup cupcake tin.
  • Bake for 20 minutes or until a toothpick inserted comes out clean.

Cream Cheese Frosting:

  • Using a mixer with a paddle attachment beat the cream cheese and butter for 1 minute.
  • Add vanilla and mix.
  • Gradually increase speed and continue to beat until light and fluffy.
  • Gradually add confectioner’s sugar one cup at a time on low speed until well combined.
  • Add additional sugar to get the desired consistency for spreading.
  • Beat on high speed for 1 minute.
  • Remove cupcakes form oven and allow to cool completely.
  • Frost and decorate cupcakes as desired.

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