PINEAPPLE/CARROT TROPICAL CUPCAKES
Make and share this Pineapple/carrot Tropical Cupcakes recipe from Food.com.
Provided by William Uncle Bill
Categories Dessert
Time 35m
Yield 18 large cupcakes
Number Of Ingredients 16
Steps:
- Prepare 18- 2 3/4" diameter by 1 1/4" deep muffin cups by lightly greasing with a vegetable oil, or line with paper cup liners.
- CUPCAKES: In a large bowl, combine flour, baking soda, cinnamon and salt; mix well.
- In another large bowl, combine sugar, oil and vanilla; beat well.
- Add eggs, one at a time, beating well after each addition.
- Stir in pineapple including juice, carrots, nuts and orange zest.
- Stir in flour mixture, half at a time until just combined (DO NOT OVERBEAT.) Preheat oven to 350 degrees F.
- Spoon batter equally into 18 prepared muffin cups.
- Bake in preheated 350 degrees F oven about 20 minutes or until top springs back when lightly pressed with fingers.
- Remove cupcakes from pan and let cool completely on wire racks.
- These muffins can be made ahead and stored in a container with a tight fitting lid for up to 2 days.
- CREAM CHEESE FROSTING: In a medium bowl, beat cream cheese until smooth.
- Gradually add and beat in icing sugar and vanilla extract.
- Beat until it is of spreading consistency.
- Put coconut on a plate.
- Spread each cupcake with about 4 teaspoons of frosting mixture.
- Then gently dip top of muffin into coconut to coat.
- Sprinkle with extra coconut if desired.
- Serve immediately or store in the refrigerator in a container with a tight fitting lid for up to 4 hours.
- VARIATION: For mini cupcakes, spoon batter into 36 greased 1 3/4- inch diameter by 1- inch deep mini muffin pans.
- Bake in preheated 350 degrees F oven for 15 minutes.
- Apply frosting as noted above.
Nutrition Facts : Calories 371.3, Fat 14.9, SaturatedFat 4.2, Cholesterol 25.3, Sodium 228.9, Carbohydrate 56.7, Fiber 2.3, Sugar 38, Protein 4.5
CARROT CAKE CUPCAKES WITH CRUSHED PINEAPPLE
Make and share this Carrot Cake Cupcakes With Crushed Pineapple recipe from Food.com.
Provided by Mrs. Woods
Categories Dessert
Time 25m
Yield 25-40 cupcakes, 25-40 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Mix first 4 ingredients, sugar, oil, eggs and vanilla in a bowl with a wooden spoon. Mix together next 4 ingredients, flour, cinnamon, baking soda and salt and add to the first 4. Add last 4 ingredients, coconut, carrots, pineapple and walnuts. Use cupcake liners and let cool before frosting with cream cheese frosting.
Nutrition Facts : Calories 306.6, Fat 18.8, SaturatedFat 4, Cholesterol 22.3, Sodium 229.4, Carbohydrate 33.2, Fiber 1.9, Sugar 22.1, Protein 3
TROPICAL LUAU CUPCAKES
These are so sinfully delicious; you'll want to eat all 30 yourself!
Provided by Kathryn Wood
Categories Cakes
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350. Line standard muffin cups with paper baking cups. Drain pineapple, reserving juice. Set pineapple aside.
- 2. Beat reserved pineapple juice, cake mix, pudding mix, eggs, oil, and nutmeg in a large bowl with electric mixer at low speed 1 minute or until blended. Increase speed to medium; beat 1 to 2 minutes or until smooth. Fold in pineapple. Fill muffin cups 2/3 full.
- 3. Bake 20 minutes or until toothpick inserted into centers comes out clean. Remove cupcakes from pans and cool completely on wire rack.
- 4. To toast coconut, spread evenly on ungreased baking sheet; bake at 350 for 4 to 6 minutes or until light golden brown, stirring around on baking sheet frequently.
- 5. Frosting. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
- 6. Once cupcakes have cooled, frost tops of cupcakes with frosting and then sprinkle with toasted coconut.
FIVE SPICE PINEAPPLE CARROT CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with paper cupcake liners.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and Chinese five-spice powder.
- In another large bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, vanilla extract and carrots. Then slowly add the flour mixture and beat with an electric hand mixer until just combined, about 2 minutes.
- Fill the cups 3/4 full with batter. Bake until the cupcakes are set, about 20 to 22 minutes. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks before frosting. Garnish with crystallized ginger.
- In a large bowl, add the cream cheese, butter, vanilla, and ginger. Blend thee ingredients with an electric hand mixer until a creamy consistency is reached, while slowly adding the powdered sugar.
PINEAPPLE CUPCAKES
Make and share this Pineapple Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Line muffin pan with paper liners.
- In a small bowl, mix together flour, baking powder and salt.
- In a large bowl, whisk together sugar, oil and egg until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in pineapple.
- Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting, if desired.
More about "pineapplecarrot tropical cupcakes recipes"
PINEAPPLE CARROT CUPCAKES - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
4.2/5 (5)Total Time 58 minsServings 3
- Gradually add the flour mixture to the egg mixture until blended; fold in the carrot and pineapple.
CARROT CAKE CUPCAKES WITH PINEAPPLE (SMALL BATCH)
From chocolatemoosey.com
4.3/5 (38)Category CupcakesCuisine AmericanTotal Time 50 mins
TROPICAL PINEAPPLE CUPCAKES - PILLSBURY BAKING
From pillsburybaking.com
TROPICAL PINA COLADA CUPCAKES - BAKING A MOMENT
From bakingamoment.com
MOIST CARROT CAKE WITH PINEAPPLE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
MOIST CARROT CAKE WITH PINEAPPLE - CUPCAKE PROJECT
From cupcakeproject.com
RECIPE : TROPICAL PINEAPPLE CUPCAKES | THE CAKE BLOG
From thecakeblog.com
BEST CARROT-PINEAPPLE CUPCAKES RECIPE - GOOD …
From goodhousekeeping.com
Servings 12Total Time 1 hr 15 minsCategory Dessert
- Using tip of vegetable peeler, cut out eyes (don’t skip this step; it provides the shape of the flower).
- With a very sharp knife, slice pineapple as thinly as possible (reserving 2 tablespoons of accumulated juices for cupcake batter), then place slices between paper towels and pat out moisture.
RECIPE FOR TROPICAL CARROT AND PINEAPPLE CUPCAKES - TAMPA BAY …
From tampabay.com
PINEAPPLE & CARROT CUPCAKES WITH CANDIED CARROTS | SCHNUCKS
From nourish.schnucks.com
PINEAPPLE TURMERIC CUPCAKES {VEGAN & GLUTEN-FREE}
From feastingonfruit.com
PINEAPPLE-CARROT CUPCAKES - BETTER HOMES & GARDENS
From bhg.com
THE DAILY MEAL
PINEAPPLE CARROT CAKE CUPCAKES - STRAWBERRY BLONDIE KITCHEN
From strawberryblondiekitchen.com
PINEAPPLE/CARROT TROPICAL CUPCAKES - LUNCHLEE
From lunchlee.com
You'll also love