Carrot cupcakes

Carrot cupcakes were made for Easter dinner – I combined two recipes from the Baked in Maine website, and am still fighting the urge to call them Carrot Cake Cupcakes, which is just a little redundant.

PS. They are tasty

The Carrot Cupcakes (via bakedinmaine)

1 20-oz (567gm) can crushed pineapple
2 cups whole-wheat pastry flour
2 tsp baking soda
1/2 tsp sea salt
2 tsp ground cinnamon
pinch of nutmeg
3 large eggs
1 1/2 cups granulated sugar
3/4 cup non-fat buttermilk
1/2 cup canola or light olive oil
2 tsp vanilla extract
1/2 cup raisins and/or
1/2 cup wild blueberries (optional)
zest from 1 lemon or orange (optional)
2 cups grated carrots (4-6 medium)
1/4 cup unsweetened flaked coconut
1/2 cup chopped walnuts, toasted

Pre-heat oven to 350°F. Coat a 9″X 13″ baking pan or cupcake tins with cooking spray

* Drain the pineapple in a colander or sieve set over a bowl, pressing out the juice. Reserve the drained pineapple and 1/4 cup of the juice.
* Whisk the flour, baking soda, salt, cinnamon and nutmeg in a medium bowl.
* Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended.
* Stir in pineapple, (raisins and/or blueberries) carrots, 1/4 cup coconut and zest.
* Add the dry ingredients and mix with a rubber spatula just until blended.
* Stir in the nuts.
* Scrape the batter into the prepared pan, spreading evenly.
* Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Cupcakes take 20 minutes or so. Let it cool completely on a wire rack before frosting.

Cream Cheese Frosting (via bakedinmaine)

3/4 lb cream cheese = 340gm
1/2 lb butter = 227gm
1 lb icing sugar = 454gm
1/2 tbsp vanilla extract
dash lemon juice/zest

* Whip the butter and cream cheese together in a mixer fitted with a paddle attachment (or a hand mixer) until creamed.
* Gradually add powdered sugar to the mixture and scrape down the bowl as needed.
* Add the vanilla and lemon, and mix on high speed until it looks light and fluffy, like whipped cream.
* The frosting needs to be used right away, stored in the refrigerator, or frozen.