I don’t mean to toot my own horn, but these are The BEST Carrot Cupcakes! While discussing what to name these sweet little cakes, my husband said I might be a little full of myself upon deciding to call them The BEST Carrot Cupcakes. He is neglecting to tell you that he does indeed think they are simply the best…better than all the rest! (Excuse the Tina Turner insert).
Grated carrot, warm cinnamon, crushed pineapple, flaked coconut, sweet frosting, and nutty pecan pieces make for a mini masterpiece. We will be enJOYing these little cakes during our Easter dinner this weekend. Carrot desserts are fitting for spring weather and Easter. When my husband asked me to make these cupcakes this weekend, I knew they would be the perfect finish to a satisfying dinner spent with family and friends. Hope you all enJOY your Easter weekend! Many blessings!
The BEST Carrot Cupcakes:
Yield: 24-28 cupcakes
For the Cake:
1 1/4 c. vegetable oil
2 c. sugar
4 large eggs
2 c. all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
3 c. carrots, peeled and grated (about 4 whole carrots)
1 (8 oz.) can crushed pineapple, drained
1 tsp. vanilla
Preheat oven to 350 degrees F. Line muffin pans with paper liners.
In the bowl of a stand mixer fitted with a paddle attachment, mix together the oil, sugar, and eggs until well combined. In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. Add the flour mixture to the egg mixture. Mix until well combined. Add carrots and drained pineapple, mixing until combined.
Using an ice cream scoop (equivalent to 1/4 c. per scoop), scoop batter into lined muffin pans.
Bake for 15-18 minutes or until toothpick inserted comes out clean. Cool cupcakes completely on a cooling rack.
For the Frosting:
2 (8 oz.) blocks cream cheese, softened
1 stick unsalted butter, softened
3 c. sifted powdered sugar
1 c. flaked coconut
1/2 c. chopped pecan
In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and butter at medium speed until creamy.
Gradually add the powdered sugar, beating until smooth. Add flaked coconut.
Spread frosting on the top of each cooled cupcake. Top with pecan pieces.
Recipe slightly adapted from Southern Cakes 2012.