Carrot and pineapple cupcakes with cream cheese frosting
recipe

Appetizing Carrot and pineapple cupcakes with cream cheese frosting Recipe

For the perfect afternoon treat try these moist carrot and pineapple cupcakes with cream cheese frosting.
Carrot and pineapple cupcakes with cream cheese frosting
Prep Time : 0:15 | Cook Time : 0:25 | Total Time : 0:40 | Serving : 12 person.

Ingredients

  • 1 cup (150g) self-raising flour

  • 1/2 cup (75g) plain flour

  • 1 cup (220g) raw sugar

  • 1/2 teaspoon bicarbonate of soda

  • 1 teaspoon ground cinnamon

  • 150ml vegetable oil

  • 2 Coles Brand RSPCA free range eggs

  • 1 tsp vanilla essence

  • 1/2 cup (60g) chopped pecans

  • 2 (200g) carrots, grated

  • 225g can crushed pineapple, drained

  • 250g block Philadelphia cream cheese, softened

  • 1 lemon, finely grated zest

  • 1/2 cup (80g) icing sugar mixture, sifted

  • 12 whole pecans, extra, to serve

Method

  • Step 1

    Preheat oven to 180C. Line a 12-hole 1/3 cup (80ml) capacity muffin tin with paper cases.

  • Step 2

    Sift flours into a bowl. Add sugar, bicarb soda and cinnamon and stir to combine. Combine vegetable oil, eggs and vanilla in a jug. Pour into the dry ingredients and stir until just combined. Gently fold in nuts, carrot and pineapple.

  • Step 3

    Spoon mixture into prepared cases. Bake for 20-25 mins or until a skewer inserted into the centres of the cupcakes comes out clean. Place on a wire rack to cool.

  • Step 4

    Beat cream cheese and lemon zest in a bowl. Add icing sugar. Beat until smooth. Spread cupcakes with icing and top with pecans.

Sending
User Review
0 (0 votes)