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Pineapple-Carrot Cake Cupcakes with Buttermilk-Cream Cheese Frosting

Hands-on time 30 mins
Total time 4 hrs, 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.


  • 24 paper baking cups
  • Vegetable cooking spray
  • 3 large eggs
  • 1 cup finely grated carrots
  • 1 (8-oz.) can crushed pineapple in juice, well drained
  • 1 (8-oz.) container sour cream
  • 1/2 cup finely chopped toasted pecans
  • 1/4 cup vegetable oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon vanilla extract
  • 1 (18.25-oz.) package white cake mix
  • Pineapple Filling
  • Buttermilk-Cream Cheese Frosting
  • Birds' nests: egg-shaped chocolate-coated malted milk balls; bright green edible paper, cut into strips

How to Make It

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

  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.

  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).

  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.

  5. Pipe cupcakes with Buttermilk-Cream Cheese Frosting.

Cook's Notes

We tested with Wilton Sugar Sheets Edible Decorating Paper.