Pineapple Carrot Cake Cupcakes are deliciously moist and the perfect way to celebrate Spring!
Ingredients
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 egg yolk
2 Tablespoons sugar
3 ounces Philadelphia Cream Cheese, room temperature
4 eggs, room temperature
1/2 cup crushed pineapple, well drained*
3 cups finely shredded carrots
3/4 cup coconut oil, melted
1 teaspoons vanilla
Cream Cheese Frosting
1 (8oz) package Philadelphia Cream Cheese, room temperature
1/2 cup butter, softened
1 tablespoons vanilla
5 1/2 cups powdered sugar
2 tablespoons milk
1/2 cup Baker's Angel Flake Coconut*
Instructions
Preheat oven to 350 degrees. Line 22 muffin tins with cupcake liners and set aside.
In a large bowl combine flour through salt.
In a small bowl, mix 2 tablespoons sugar and cream cheese. Once mixed, stir in egg yolk and pinch of salt. Stir in drained pineapple. Set aside.
In another large bowl, stir together sugar, eggs, carrots, coconut oil and vanilla.
Pour wet ingredients into dry ingredients and mix until just incorporated.
Spoon 1.5 tablespoons into the bottom of a muffin cup. Drop 1/2 teaspoon cream cheese mixture into each muffin cup. Spoon remaining batter over filling in cups.
Bake for 18-20 minutes or until a toothpick comes out clean.
Cool cupcakes in pan for 5 minutes and move to wire rack to cool completely.
Cream Cheese Frosting
Place cream cheese and butter into the bowl of a stand mixer and beat until fluffy. Add in vanilla.
1 cup at a time, add in powdered sugar. Add in milk, up to 2 tablespoons, until desired consistency is reached.
Frost each cupcake and top with toasted coconut and mini eggs, if desired.
*Toast coconut in a dry skillet, stirring often, until slightly browned.