Hands-on Time
30 Mins
Total Time
4 Hours 5 Mins
Yield
Makes 2 dozen

Pineapple-Carrot Cake Cupcakes with Buttermilk-Cream Cheese Frosting is a tasty twist to Pineapple-Coconut Cupcakes where grated carrots replace the splash of coconut.

How to Make It

Step 1

Preheat oven to 325°. Place baking cups in 2 (12-cup) muffin pans, and lightly coat with cooking spray.

Step 2

Beat eggs at medium speed with an electric mixer 2 minutes. Add carrots and next 7 ingredients, beating well after each addition. Add cake mix, and beat at low speed just until blended. Spoon batter into prepared cups, filling three-fourths full.

Step 3

Bake at 325° for 25 to 27 minutes or until a wooden pick inserted in center comes out clean. Remove from pans to wire racks, and cool completely (about 45 minutes).

Step 4

Scoop out centers of cupcakes, using a 1-inch melon baller and leaving a 1/2-inch border around edges. Discard or reserve centers for another use. Spoon a heaping tablespoonful Pineapple Filling into center of each cupcake.

Step 5

Pipe cupcakes with Buttermilk-Cream Cheese Frosting.

Chef's Notes

We tested with Wilton Sugar Sheets Edible Decorating Paper.

Ratings & Reviews