Pineapple Carrot Cupcakes
Delicious pineapple carrot cupcakes combine tropical sweetness with warm spices, perfect for dessert or tea time, appealing to both fruit and veggie lovers alike.
Ingredients
Instructions
- Turn pineapple into a wire strainer and drain; save the syrup. Turn carrots into a wire strainer; press out excess liquid.
- Resift flour with nutmeg, salt, cinnamon, and baking soda.
- Cream butter with sugar until light and fluffy.
- Beat in eggs, one at a time.
- Stir in half of the flour mixture.
- Add drained pineapple and carrots, then fold in remaining flour.
- Fold in flaked coconut.
- Pour batter into cupcake liners and bake at 350°F (175°C) for about 25 minutes or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool before frosting with Pineapple Butter Icing.
Nutrition & Diet Analysis (per serving)
903
kcal
45% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).