Tuesday, June 29, 2010

Carrot Pineapple Cuppies

Ok...for some reason, this particular post re-posted.  So for those of you who missed it, here is one of the best carrot cake receipes I have ever tasted! The prep time was about 10-15 minutes and bake-time was 30 minutes. A receipe definitely worth trying.

Carrot Pineapple Cupcakes
{Adapted from Ina Garten}


2 Cups Sugar
1 Cup Applesauce
1/3 Cup Vegetable Oil
1 1/2 Teaspoon Pure Vanilla Extract
3 Large Eggs
2 Cups All Purpose Flour
2 Teaspoons Ground Cinnamon
1 Teaspoon Nutmeg
1 1/2 Teaspoons Baking Soda
1 1/2 Teaspoons Salt
3 Cups Grated Carrots
1/2 Cup Pineapple

1/2 lb Butter
8oz Cream Cheese
1lb Box Confectioners Sugar
1tsp Pure Vanilla Extract


Preheat oven to 350

Beat oil, applesauce, vanilla, and sugar either with a mixer [paddle attachment], or by hand with a rubber spatula ~ Slowly add eggs one at a time.

In a separate bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg. With the mixer set to low speed, add half of the dry ingredients to the wet ingredients ~ If you are mixing by hand, use slow, steady strokes, as you don't want to over-mix the batter causing it to be dry, and tough.

Add the carrots, and pineapple to the remainder of the dry flour mixture, and mix well. Pour that mixture into the batter, and mix until just combined. Again, making sure not to over-work the batter.

Line your muffin pan with cupcake liners, and pour until just under full, they don't rise entirely too much, so don't be afraid to add a little more batter than you normally would.

Bake the cupcakes on 350 for about 30 minutes or until a toothpick inserted in the center comes out clean.

For the frosting: cream together butter, cream cheese, and vanilla, then slowly add confectioners sugar until mixed well.


  1. For a person such as myself who is not a cake eater, I can truly say that these cuppies were very delightful. Great Job

  2. Thanks mama! I put my foot in those cup-cakes :)


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