| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 2 1/2 dozen |
Ingredients
- 2 cups flour
- 1/2 tablespoon baking soda
- 1/2 tablespoon cinnamon
- 1/2 teaspoon fine salt
- 3 organic brown eggs
- 3/4 cup vegetable oil
- 3/4 cup buttermilk, room temperature
- 1 3/4 cups fine sugar
- 1/2 tablespoon high-quality vanilla extract
- 1 cup chopped pineapple, drained
- 1 1/4 cups shredded carrots
- 1/2 cup shredded sweetened coconut
- 3/4 cup golden raisins
- 1/2 cup chopped walnuts, plus extra for garnish
- 1 recipe Cream Cheese Frosting, recipe follows
- 1 cup high-quality unsalted butter, such as Plugra, softened
- 1 1/2 cups cream cheese, softened
- 5 3/4 cups confectioners’ sugar
- 1/4 cup whole milk
- 3/4 tablespoon high-quality vanilla extract
- Zest and juice from 1 small orange
Instructions
- Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
- In a small bowl, sift together the flour, baking soda, cinnamon and salt. Set aside. In a large bowl, beat together the eggs while adding the oil, buttermilk, sugar and vanilla one at a time. Mix until well incorporated. Slowly add the flour mixture into the large bowl to combine. Stir in the pineapple, carrots, coconut, raisins and walnuts.
- Scoop the batter into the prepared cupcake pans, filling each cup about three-quarters of the way full. Bake for 12 to 15 minutes, rotating the pans after 6 or 7 minutes (see Cook’s Note). Let the cupcakes cool completely before frosting with the Cream Cheese Frosting. Garnish with additional chopped walnuts.
- Cream Cheese Frosting:
- In a stand mixer with the paddle attachment, beat the butter, cream cheese and confectioners’ sugar. Then slowly add in the milk, vanilla and orange zest and juice and mix until combined.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 359 |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 1 g |
| Sugar | 39 g |
| Protein | 3 g |
| Cholesterol | 44 mg |
| Sodium | 164 mg |
Reviews
Make sure to get fresh pineapple. The tang from fresh pineapple vs canned makes all the difference
Made the mini cup cakes for my boo(he loves carrot cake), came out good enough that he ate three even before the frosting. It was super good even to me too. Lol used purple carrots, and olive oil in place of the veg oil. Also used unsweetened coconut finely shredded and rehydrated dried pineapple (chopped finely) since that’s all I had.
I didn’t add the raisins or coconut (as a preference) and my family said these were the best carrot cake cupcakes they’ve ever had! Making another batch today. Frosting is enough for double the batch of cupcakes.
Was a bit disappointed in cupcake texture, did not bake evenly. Quantity of icing way too much
These were delicious! Moist and rather easy to make for “carrot cake”. Adding the orange zest and juice to frosting gave a nice balanced flavor to the cupcakes. I used regular cupcake pans, just baked them a little longer.
Delicious but had tons of frosting left. Frosting was way too sweet, next time will use less sugar