After a crowd-pleaser at your next afternoon tea? Whip up these carrot and pineapple cupcakes with cream cheese frosting for a treat that’s out of this world. Topped with pecans for added crunch, you won't be able to stop at just one!
- Makes12
- Cook time25 minutes
- Prep time15 minutes
Ingredients
- 1 cup (150g) self-raising flour
- ½ cup (75g) plain flour
- 1 cup (220g) raw sugar
- ½ tsp bicarbonate of soda
- 1 tsp cinnamon
- 150ml vegetable oil
- 2 Coles Brand RSPCA Free Range Eggs
- 1 tsp vanilla essence
- ½ cup (60g) chopped pecans
- 2 (200g) carrots, grated
- 225g can crushed pineapple, drained
- 250g block Philadelphia Cream Cheese, softened
- 1 lemon, finely grated zest
- ½ cup (80g) icing sugar mixture, sifted
- 12 whole pecans, extra, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line a 12-hole 1/3 cup (80ml) capacity muffin tin with paper cases.Step 2
Sift flours into a bowl. Add sugar, bicarb soda and cinnamon, and stir to combine. Combine vegetable oil, eggs and vanilla in a jug. Pour into the dry ingredients and stir until just combined. Gently fold in nuts, carrot and pineapple.
Step 3
Spoon mixture into prepared cases. Bake for 20-25 mins or until a skewer inserted into the centres of the cupcakes comes out clean. Place on a wire rack to cool.Step 4
Beat cream cheese and lemon zest in a bowl. Add icing sugar. Beat until smooth. Spread cupcakes with icing and top with pecans.