The Pioneer Woman Tasty Kitchen
Profile Photo

Carrot and Pineapple Cupcakes with Brown Butter Cream Cheese Frosting

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Moist cupcakes filled with carrots and pineapple topped with a creamy cream cheese frosting.

Ingredients

  • FOR THE CUPCAKES:
  • 3 whole Large Carrots, Peeled And Grated
  • 1 cup Sugar
  • 1-⅔ cup All-purpose Flour
  • ¼ teaspoons Salt
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Baking Soda
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ⅔ cups Crushed Pineapple, Drained
  • 3 whole Eggs
  • ½ cups Canola Oil
  • 2 teaspoons Vanilla
  • FOR THE FROSTING:
  • ¼ cups Butter
  • 3 Tablespoons All-purpose Flour
  • ½ cups Milk
  • ¼ cups Cream Cheese, Softened
  • 2 teaspoons Vanilla
  • ½ cups Sugar

Preparation

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!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Cannoli Cupcakes
Profile Photo by Krystle in Desserts
Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Pumpkin Cupcakes
Profile Photo by Beth Pierce in Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


No-Bake Peanut Butter Cups
Profile Photo by AD Kitchen in Desserts
A perfect dessert for all peanut butter fans! No-Bake Peanut Butter...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Vegan Funfetti Cupcakes with Vanilla Buttercream Frosting
Profile Photo by Green Eatalia in Desserts
You can now have your (vegan) cake and eat it too!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Lemon Cupcakes with Blackberry Buttercream
Profile Photo by Amy McCauley in Desserts
This featherlight lemon cake is not your ordinary sponge cake. Topped...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy