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Cupcakes: Carrot-Pineapple Cupcakes

Source of Recipe


From "Great Cakes," by Carole Walter






List of Ingredients



• 12 paper cupcake cups
  
• 1 cup sifted all-purpose flour
  
• 1 tsp baking soda
  
• 1/4 tsp salt
  
• 1 tsp ground cinnamon
  
• 1/2 tsp ground nutmeg
  
• 2 large eggs
  
• 3/4 cup superfine sugar
  
• 1/2 tsp vanilla extract
  
• 1 tsp grated fresh orange zest
  
• 1/2 cup canola oil
  
• 2 medium carrots, peeled and shredded
  
• 1/2 cup crushed pineapple, drained well
  
• 1/2 cup coarsely chopped walnuts
  
• 1/4 cup golden raisins
  
• .
  
• -- Cream Cheese Frosting --
  
• 2/3 cup (1-1/3 sticks) unsalted butter, at room temperature
  
• 1 (8-oz.) pkg. regular cream cheese, at room temperature
  
• 1 (8-oz.) pkg. low-fat cream cheese, at room temperature
  
• 1/2 tsp grated orange zest
  
• 2-1/2 cups sifted powdered sugar
  
• Optional: 2 Tbsp sour cream
  
• 1 tsp vanilla extract
  






Instructions



1. For the Cupcakes: Fill cupcake pan with paper cups and set aside. Heat oven to 375 degrees (F).
   
   
2. Sift together the flour, soda, salt, cinnamon and nutmeg. Set aside.
   
   
3. Place the eggs in the large bowl of an electric mixer. Beat on medium-high speed with beaters or whip attachment for 2 minutes. Slowly add the sugar, blending well. Scrape the sides of the bowl. Add the vanilla and orange zest. Slowly add the oil in a steady stream. Beat 1 minute. Reduce mixer speed to medium-low. Add flour mixture all at once, beating just until incorporated. Fold in the carrots, pineapple, walnuts and raisins.
   
   
4. Transfer the batter to the prepared pans, filling two-thirds full. Bake on center oven rack about 22 minutes, or until the cupcakes test done. Cool the cakes in the pans 5 minutes, before unmolding onto a cooling rack. Let cool completely before frosting.
   
   
5. For the Cream Cheese Frosting: Using a food processor or electric mixer, cream the butter with the cream cheese until smooth. Mix in the orange zest. Add the sugar, sour cream and vanilla, mixing until smooth and creamy. Transfer to a bowl. (If not using right away, cover and refrigerate. Remove from refrigerator about 30 minutes before using.)
   
   Frost cupcakes with cream cheese frosting.