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Pineapple-Glazed Carrot Cupcakes

Photo: Travis Rathbone
Prep time 30 mins
Bake time 16 mins
Yield Yield: 20 cupcakes (serving size: 1 cupcake)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.