Carrot Cupcakes with Candied Pineapple Recipe
Carroty cupcakes filled with candied pineapple and topped with cream cheese icing.
Equipment
- Cupcake Pan and Liners
- Hand whisk and rubber spatula
- Hand or stand mixer
- Bowls, measuring cups and spoons
- Heavy Duty Saucepan
Ingredients
Candied Pineapple
- ½ Can Canned or fresh pineapple, cut into ¼" slices Or use ⅓ fresh pineapple
- 1 Cup Granulated Sugar
- 1 Cup Water
- 2 Tablespoons Granulated Sugar
Cupcakes
- 2 Cups Shredded Carrots
- ½ Cup Unsweetened Applesauce
- 4 Large Eggs Room temperature
- ¾ Cup Vegetable or Canola Oil
- 1 ½ Cups All Purpose Flour
- 1 ¼ Cups Granulated Sugar
- 2 teaspoon Cinnamon
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Cream Cheese Icing
- 1 Cup Cream Cheese, Full-fat, room temperature
- 4 Tablespoons Unsalted Butter Room temperature
- 3 Cups Powdered Sugar
- ¼ teaspoon Ground Cinnamon
Instructions
Candied Pineapple
- Slice pineapple into ¼" pieces.½ Can Canned or fresh pineapple, cut into ¼" slices
- Place water and granulated sugar in a saucepan and bring to a boil, stirring occasionally.1 Cup Granulated Sugar, 1 Cup Water
- Lower stovetop temperature to simmer and add the pineapple pieces. Simmer for 30 minutes.
- Turn off the heat and let pineapples sit in the pot for 10 minutes. Remove after 10 minutes with a slotted spoon and place on parchment or wax paper. Let cool completely.
- Preheat oven to 350℉ (180℃)
- Toss pineapple pieces in granulated sugar and place on baking pan, ensure pieces are not touching each other.2 Tablespoons Granulated Sugar
- Bake for 10 - 15 minutes, or until sugar is fully melted and the pineapple is just beginning to brown. Cool before using in cupcakes.
Cupcakes
- Preheat oven to 350℉ (180℃)
- Place cupcake liners in ;a s.
- Combine flour, sugar, cinnamon, baking powder, baking soda and salt in a bowl. Set aside for later.1 ½ Cups All Purpose Flour, 1 ¼ Cups Granulated Sugar, 2 teaspoon Cinnamon, 1 teaspoon Baking Powder, 1 teaspoon Baking Soda, 1 teaspoon Salt
- In a large bowl, place shredded carrots and applesauce. Stir to combine.2 Cups Shredded Carrots, ½ Cup Unsweetened Applesauce
- Add eggs and oil to the carrot/applesauce mixture and stir well to combine.4 Large Eggs, ¾ Cup Vegetable or Canola Oil
- Place ½ of dry ingredients into mixing bowl and stir to combine.
- Place remaining ½ of dry ingredients into mixing bowl and stir to combine.
- Optional: add 1 cup of raisins, nuts or any other desired item.
- Fill the cupcake liners ⅔ full with the batter.
- Bake 18 - 22 minutes, or until the cupcakes are fully risen and a toothpick inserted in the center of a cupcake comes out clean.
- Place cupcake pans on a rack and cool completely.
Cream Cheese Icing
- Place softened cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment (a hand mixer may also be used).1 Cup Cream Cheese,, 4 Tablespoons Unsalted Butter
- Mix cream cheese and butter on medium speed until no lumps remain.
- Add powdered sugar and ground cinnamon, Begin mixing on low speed and gradually increase speed to medium-high. Continue to mix for 3 to 4 minutes.3 Cups Powdered Sugar, ¼ teaspoon Ground Cinnamon
Assemble Cupcakes
- Using an apple corer or knife, remove a small piece of each cupcake from the center (approximately ¾ into cupcake). Place candied pineapple in each hole.
- Top each cupcake with cream cheese icing and sprinkle a few pieces of the candied pineapple on each cupcake.
Nutrition
Calories: 230kcalCarbohydrates: 46gProtein: 2gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 15mgSodium: 199mgPotassium: 75mgFiber: 1gSugar: 23gVitamin A: 1976IUVitamin C: 2mgCalcium: 29mgIron: 0.5mg
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