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Pineapple-Carrot Cake Cupcakes with Buttermilk-Cream Cheese Frosting

  • 2servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H
MineralsFluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 24 paper baking cups

  2. Vegetable cooking spray

  3. 3 large eggs

  4. 1 cup finely grated carrots

  5. 1 (8-oz.) can crushed pineapple in juice, well drained

  6. 1 (8-oz.) container sour cream

  7. 1/2 cup finely chopped toasted pecans

  8. 1/4 cup vegetable oil

  9. 1 teaspoon ground cinnamon

  10. 1/2 teaspoon ground ginger

  11. 1/2 teaspoon vanilla extract

  12. 1 (18 1/4-oz.) package white cake mix

  13. Pineapple Filling

  14. Buttermilk-Cream Cheese Frosting

  15. Birds' nests: egg-shaped chocolate-coated malted milk balls; bright green edible paper, cut into strips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°. Place baking cups in 2 (12-cup) muffin pans, and lightly coat with cooking spray.

  2. Beat eggs at medium speed with an electric mixer 2 minutes. Add carrots and next 7 ingredients, beating well after each addition. Add cake mix, and beat at low speed just until blended. Spoon batter into prepared cups, filling three-fourths full.

  3. Bake at 325° for 25 to 27 minutes or until a wooden pick inserted in center comes out clean. Remove from pans to wire racks, and cool completely (about 45 minutes).

  4. Scoop out centers of cupcakes, using a 1-inch melon baller and leaving a 1/2-inch border around edges. Discard or reserve centers for another use. Spoon a heaping tablespoonful Pineapple Filling into center of each cupcake.

  5. Pipe cupcakes with Buttermilk-Cream Cheese Frosting.

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