Pineapple-Glazed Carrot Cupcakes

Pineapple-Glazed Carrot Cupcakes
Photo: Travis Rathbone
Yield: 20 cupcakes (serving size: 1 cupcake)


+ Add To Shopping List
1 8-oz. can pineapple tidbits in 100% juice
1 cup whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
Pinch of nutmeg
3 large eggs
3/4 cup canola oil
3/4 cup buttermilk
1/2 cup honey
1/4 cup packed brown sugar
2 teaspoons vanilla extract
2 cups grated carrots
4 ounces cream cheese, softened
2 tablespoons confectioners' sugar


Prep: 30 Minutes
Bake: 16 Minutes

1. Preheat oven to 350ºF with racks in upper and lower thirds. Line 2 12-cup muffin tins with 20 paper liners. Drain pineapple, pressing on fruit. Reserve pineapple and 1/4 cup juice separately.

2. Whisk flours, baking soda, cinnamon, ginger, salt and nutmeg. In a large bowl, whisk eggs, oil, buttermilk, honey, brown sugar and vanilla. Stir in flour mixture. Mix in carrots and pineapple.

3. Fill liners almost to top. Bake, switching tins halfway through, until tops spring back when pressed, 14 to 16 minutes. Let cool slightly in tins, then transfer to wire racks to cool completely.

4. Whisk cream cheese, reserved juice and confectioners' sugar until smooth. Spread 1/2 Tbsp. glaze on each cupcake and serve. Refrigerate leftovers.

Created date

September 2014

Nutritional Information

Calories 204
Fat 12 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3 g
Carbohydrate 23 g
Fiber 1 g
Cholesterol 35 mg
Iron 1 mg
Sodium 232 mg
Calcium 32 mg