Carrot-pineapple Cupcake Recipe

Credit: Flickr

These moist and fruity cupcakes with creamy frosting are perfect for dessert. See if you can eat only one!

Makes 10 large cupcakes
Preheat oven to 350°F (177°C)
Line 10 slots of a 12-muffin cup pan with large-sized paper baking cups.

Ingredients
250 mL (1 cup) unbleached flour
5 mL (1 tsp.) baking soda
5 mL (1 tsp.) baking powder
1 mL (¼ tsp.) salt
5 mL (1 tsp.) cinnamon
Pinch ground nutmeg
180 mL (¾ cup) white sugar
125 mL (½ cup) vegetable oil (sunflower or grapeseed)
2 large free-range eggs
2 mL (½ tsp.) pure vanilla extract
310 mL (1¼ cup) grated organic carrots
250-ml (8-oz.) can of pineapple tidbits, chopped
125 mL (½ cup) currants
80 mL (¹/³ cup) chopped walnuts

Stir flour, baking soda, baking powder, salt, cinnamon and nutmeg together. Whisk sugar, oil, eggs, and vanilla. Then, using a wooden spoon, mix the wet and the dry ingredients together. Stir in the carrots, pineapple, currants and walnuts. Spoon the batter into the paper cups until they are two-thirds full. Bake the cupcakes for 25 minutes, until they are firm to the touch in the centre. Cool to room temperature and pipe or spread the topping on the cupcakes. Use a dried berry for decoration.

Cream cheese frosting
250 g (8 oz.) cream cheese
114 g (¼ lb.) butter, softened
125 mL (½ cup) liquid honey
30 mL (2 tsp.) pure vanilla extract