These are need-no-special-occasion cupcakes. Actually, they aren’t really cupcakes at all, but muffins. Throw on some pretty white icing though, some sprinkles and some coconut, like a fancy new dress and a set of pearls, and it’s transformed into a cupcake. The muffin-like base, chock full of carrot and pineapple is accented perfectly by the sweet-tangy cream cheese frosting. Great for a Tuesday afternoon.
Especially if it’s a Tuesday afternoon like this one, all dark and gloomy. These are a sure fire way to brighten your day.
adapted from epicurious
Makes about 9 regular sized cupcakes
2/3 cup flour
1/2 cup granulated sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/3 cup vegetable oil, hazelnut oil, or walnut oil
1 cup chopped walnuts (I left these out, as I’m allergic)
1/2 cup chopped, drained pineapple
1 cup finely grated carrot
Preheat the oven to 350°F. Line cupcake pan with liners. In a bowl, whisk together the flour, granulated sugar, baking soda, baking powder, spices, and salt. In a small bowl, whisk together the oil and eggs until blended, and then stir the egg mixture into the flour with a rubber spatula. Fold in the walnuts, pineapple, and grated carrot.
Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
Cream Cheese Frosting
8 ounce bar cream cheese, room temperature
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
In a mixing bowl, combine cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla extract. Whisk until smooth.
Frost cupcakes, and garnish with shredded coconut.
NOTE: This won’t make enough to generously frost each cupcake. You might want to double it.
P.S. The lovely Sean from Take Thou Food posted an interview with me today! You can see that here. Thanks, Sean!