Carrot Cupcakes with Pureed Carrots

Name: Carrot Cupcakes with Pureed Carrots
Prep time: 34 min
Cook time: 34 min
Total time: 34 min
Yield: 24
Cuisine: American
Ingredients: 2 teaspoons baking soda; 79 milliliters tightly packed dark brown sugar; 59 milliliters melted and browned butter; 227 grams crushed pineapple; 177 milliliters pureed or well-mashed cooked carrots; 3 larges eggs; 355 milliliters granulated or organic sugar; 177 milliliters canola or grapeseed oil; 2 teaspoons ground cinnamon; 237 milliliters toasted and chopped pecans (walnuts okay, too); 118 milliliters assorted (golden, flame, etc.) raisins; 1 teaspoons salt; 237 milliliters (not too firmly packed) sweetened flaked coconut; 255 grams cups unbleached all-purpose flour; 2 teaspoons vanilla extract

The recipe Carrot Cupcakes with Pureed Carrots could satisfy your American craving in roughly 34 minutes. Watching your figure? This vegetarian recipe has 221 calories, 3g of protein, and 14g of fat per serving. This recipe serves 24. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of grapeseed oil, raisins, salt, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat oven to 350 degrees F. Line 24 to 27 cupcake cups with paper liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Oven

Drain the pineapple, reserving the juice.

Ingredients you will need

Pineapple

Juice

Put the raisins in the pineapple juice to soak, then pat the rest of the pineapple as dry as possible using paper towels.

Ingredients you will need

Pineapple Juice

Pineapple

Raisins

Equipment you will use

Paper Towels

Mix the dry ingredients in a large bowl.

Equipment you will use

Bowl

Add oil, butter, eggs, and vanilla and stir until well mixed. Stir in nuts, coconut, carrots, and your drained pineapple.

Ingredients you will need

Pineapple

Carrot

Coconut

Vanilla

Butter

Egg

Nuts

Cooking Oil

Drain the raisins and add them. The batter should be really thick.Divide equally among the cupcake cups. They should be filled a little more than 3/4 full, because these don’t rise very much.

Ingredients you will need

Cupcakes

Raisins

Equipment you will use

Muffin Liners

Bake on center rack for 20 to 24 minutes or until cupcakes are set.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Let cool completely, then ice with cream cheese frosting.Cream Cheese Frosting: Beat together 8 oz softened cream cheese and 4 oz softened butter. Stir in 2-3 cups powdered sugar and beat until light, then add a teaspoon of vanilla and a dash of fresh lemon juice.

Ingredients you will need

Cream Cheese Frosting