Pineapplecarrot Tropical Cupcakes Recipes

FIVE SPICE PINEAPPLE CARROT CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with paper cupcake liners.
• In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and Chinese five-spice powder.
• In another large bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, vanilla extract and carrots. Then slowly add the flour mixture and beat with an electric hand mixer until just combined, about 2 minutes.
• Fill the cups 3/4 full with batter. Bake until the cupcakes are set, about 20 to 22 minutes. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks before frosting. Garnish with crystallized ginger.
• In a large bowl, add the cream cheese, butter, vanilla, and ginger. Blend thee ingredients with an electric hand mixer until a creamy consistency is reached, while slowly adding the powdered sugar.

CARROT PINEAPPLE CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease 12 muffin cups or line with paper liners.
• Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.
• Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
• Stir flour mixture into liquid ingredients until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
• Pour batter into the prepared muffin cups, filling them to the top.
• Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Set aside to cool completely.
• Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
• Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.

PINEAPPLE/CARROT TROPICAL CUPCAKES

Steps:

• Prepare 18- 2 3/4" diameter by 1 1/4" deep muffin cups by lightly greasing with a vegetable oil, or line with paper cup liners.
• CUPCAKES: In a large bowl, combine flour, baking soda, cinnamon and salt; mix well.
• In another large bowl, combine sugar, oil and vanilla; beat well.
• Add eggs, one at a time, beating well after each addition.
• Stir in pineapple including juice, carrots, nuts and orange zest.
• Stir in flour mixture, half at a time until just combined (DO NOT OVERBEAT.) Preheat oven to 350 degrees F.
• Spoon batter equally into 18 prepared muffin cups.
• Bake in preheated 350 degrees F oven about 20 minutes or until top springs back when lightly pressed with fingers.
• Remove cupcakes from pan and let cool completely on wire racks.
• These muffins can be made ahead and stored in a container with a tight fitting lid for up to 2 days.
• CREAM CHEESE FROSTING: In a medium bowl, beat cream cheese until smooth.
• Gradually add and beat in icing sugar and vanilla extract.
• Beat until it is of spreading consistency.
• Put coconut on a plate.
• Spread each cupcake with about 4 teaspoons of frosting mixture.
• Then gently dip top of muffin into coconut to coat.
• Sprinkle with extra coconut if desired.
• Serve immediately or store in the refrigerator in a container with a tight fitting lid for up to 4 hours.
• VARIATION: For mini cupcakes, spoon batter into 36 greased 1 3/4- inch diameter by 1- inch deep mini muffin pans.
• Bake in preheated 350 degrees F oven for 15 minutes.
• Apply frosting as noted above.