Pineapple-Carrot Cupcakes

Pineapple-Carrot Cupcakes

  • 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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

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