Pineapple-Carrot Cake Cupcakes With Buttermilk-Crea

Name: Pineapple-Carrot Cake Cupcakes With Buttermilk-Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 paper baking cups; Vegetable cooking spray; 3 large eggs; 1 cup finely grated carrots; 1 (8-oz.) can crushed pineapple in juice, well drained; 1 (8-oz.) container sour cream; 1/2 cup finely chopped toasted pecans; 1/4 cup vegetable oil; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon vanilla extract; 1 (18.25-oz.) package white cake mix; Birds' nests: egg-shaped chocolate-coated malted milk balls; bright green edible paper, cut into strips

Servings: persons

24 paper baking cups
Vegetable cooking spray
3 large eggs
1 cup finely grated carrots
1 (8-oz.) can crushed pineapple in juice, well drained
1 (8-oz.) container sour cream
1/2 cup finely chopped toasted pecans
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract
1 (18.25-oz.) package white cake mix
Birds' nests: egg-shaped chocolate-coated malted milk balls; bright green edible paper, cut into strips

1
Preheat oven to 325u00b0. Place baking cups in 2 (12-cup) muffin pans, and lightly coat with cooking spray.
2
Beat eggs at medium speed with an electric mixer 2 minutes. Add carrots and next 7 ingredients, beating well after each addition. Add cake mix, and beat at low speed just until blended. Spoon batter into prepared cups, filling three-fourths full.
3
Bake at 325u00b0 for 25 to 27 minutes or until a wooden pick inserted in center comes out clean. Remove from pans to wire racks, and cool completely (about 45 minutes).
4
Scoop out centers of cupcakes, using a 1-inch melon baller and leaving a 1/2-inch border around edges. Discard or reserve centers for another use. Spoon a heaping tablespoonful Pineapple Filling into center of each cupcake.
5
Pipe cupcakes with Buttermilk-Cream Cheese Frosting.
6
We tested with Wilton Sugar Sheets Edible Decorating Paper.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 24 paper baking cups, Vegetable cooking spray, 3 large eggs, 1 cup finely grated carrots, and more.

Yes, Pineapple-Carrot Cake Cupcakes With Buttermilk-Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pineapple-Carrot Cake Cupcakes With Buttermilk-Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions