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Moist cupcakes filled with carrots and pineapple topped with a creamy cream cheese frosting.
Preheat oven to 350°F. Put paper liners into a 12-count muffin tin and set aside.
In a large bowl, combine grated carrots with sugar, flour, salt, baking powder, baking soda and spices. Add the pineapple and mix until just combined. Set aside.
Whisk the eggs, oil and vanilla in a separate bowl and pour into the carrot mixture, stirring until just combined and no dry spots remain. Don’t be tempted to keep mixing!
Scoop batter into muffin liners and bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
Remove muffins from the oven and let them cool completely before frosting.
For the frosting: Over medium heat, melt butter.
Once the butter is melted completely, continue to cook it until it turns a light brown color. You’ll notice the butter will start to bubble and will start to change color once the bubbles subside a bit. Watch closely though because it can go from perfectly browned to perfectly burned pretty quickly.
Stir the flour into the butter and slowly add in milk. Whisk until smooth and starts to boil, then immediately remove from heat.
The mixture will be thick and pasty. Transfer it to a mixing bowl and place it into the fridge to cool. You want it to be well chilled and not warm at all, so you can leave it in there for as long as you like. Once it’s chilled move on to the next step.
With a hand mixer or stand mixer combine the cream cheese, vanilla and sugar, mixing until the sugar is dissolved and no longer grainy. You’ll want to use a whisk attachment, not a paddle.
While beating, add in the thickened milk mixture and beat to combine. At first it will look a little weird and gloppy, but don’t worry, keep beating, scraping down the sides of the bowl a bit, and it will come together. Once smooth, you’re done and ready to frost cupcakes!
Perfect for a summer picnic.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!