Hawaiian Carrot Pineapple Cupcakes
Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup vegetable oil
2 large eggs
1 cup grated carrots (about 2 medium carrots)
1/2 cup crushed pineapple, drained
1/4 cup shredded coconut
1/4 cup chopped pecans or walnuts (optional)
1 tsp vanilla extract
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Instructions:
Prepare the Cupcakes:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat the oil and eggs together until well combined.
Stir in the grated carrots, crushed pineapple, shredded coconut, chopped nuts (if using), and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake the Cupcakes:
Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
In a large bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, beating until well combined.
Mix in the vanilla extract until smooth.
Frost the Cupcakes:
Once the cupcakes are completely cooled, frost with the cream cheese frosting using a piping bag or a spatula.
Serve:
Enjoy your tropical Hawaiian Carrot Pineapple Cupcakes, perfect for a sweet treat or a special occasion!
These cupcakes offer a delightful blend of carrot, pineapple, and coconut flavors, topped with a creamy and tangy cream cheese frosting
