- Servings: 24
Sweet and simple, these carrot- and pineapple-filled cupcakes are perfect for childrens' lunch boxes and afternoon treats at the office as well. Choose a pattern of Reynolds® StayBrite® Baking Cups that best matches the occasion. If you like, skip-a-step and purchase pre-shredded carrots in the produce department and pass on the time-consuming grating. Before using the pineapple, place pineapple in a fine-mesh sieve placed over a bowl. Press pineapple with the back of a wooden spoon to release any juice. Store unfrosted cupcakes in a single layer in an airtight container in the refrigerator for up to 3 days.
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- 4 eggs
- 1 3-ounce package cream cheese
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1 egg yolk
- Dash salt
- 1/4 cup crushed pineapple, well drained
- 3 finely shredded carrots (about 6 medium)
- 3/4 cup vegetable oil
- 1 teaspoon vanilla
- 1 recipe Cream Cheese Frosting
- 1/2 cup finely chopped toasted walnuts
- Ground cinnamon (optional)
- Reynolds® StayBrite® Baking Cups
Allow the four eggs and cream cheese to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with Reynolds® StayBrite® Baking Cups. In a large bowl stir together flour, the 2 cups sugar, the baking powder, the 1 teaspoon salt, the 1 teaspoon cinnamon, and the baking soda. Set aside.
For filling, in a medium mixing bowl combine cream cheese and the 2 tablespoons sugar. Beat with an electric mixer on medium to high speed until combined. Beat in the egg yolk and the dash salt. Fold in the pineapple; set aside.
Preheat oven to 350 degrees F. In another bowl stir together the four eggs, the carrots, oil, and vanilla. Add egg mixture to flour mixture. Stir until combined.
Spoon about 1 tablespoon of the batter into each prepared muffin cup. Drop about 1 rounded teaspoon of the cream cheese mixture into each muffin cup. Spoon the remaining batter over cream cheese mixture in cups.
Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
Frost cupcakes with Cream Cheese Frosting. Roll the edge of frosting in toasted walnuts. If desired, sprinkle tops with additional cinnamon. Store in the refrigerator. Makes 24 (2-1/2- inch) cupcakes.
Cream Cheese Frosting: In a large mixing bowl beat one 8-ounce package cream cheese (softened), 1/2 cup butter (softened), and 1 teaspoons vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 5 1/2 to 6 cups powdered sugar to reach spreading consistency. Cover and store the frosted cupcakes in the refrigerator.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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