PLG Cooks: Carrot Cake + Pineapple Cupcakes

Guys. I have THE cupcake recipe for your upcoming spring/Easter/life celebrations. I could die over these things, they are beyond words but since words are the only way to communicate the deliciousness to you on this blog I shall try to construct a sentence or two that will do them justice. 

These are some of the most moist and flavorful cupcakes I have ever had and the frosting is out of this WORLD. I made these for a get-together I had just a couple of weeks ago and my guests were beside themselves. They are outrageous and lovely with the most delicious flavors of spring. You NEED these in your life. Ohhhh, just thinking about them makes my tongue tingle.  Here's how you make them: 

Carrot Cake and Pineapple Cupcakes 
with Pineapple Cream Cheese Frosting 
(makes almost 3 dozen cupcakes)

For the Cupcakes:
4 cups peeled and finely grated carrots
3 large eggs
2 cups granulated sugar
1 1/2 cups vegetable oil
1/4 cup buttermilk
1 1/2 teaspoons pure vanilla extract
1/2 cup crushed pineapple, well drained
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves

For the Frosting:
8oz cream cheese, softened
1  cup (2 sticks) unsalted butter, softened
1/4 cup crushed pineapple, drained
1 teaspoon vanilla extract
pinch of salt
4-6 cups powdered sugar
2-4 tablespoons milk depending on desired consistency
1/4 cup chopped pecans (for topping if desired)

1. Preheat oven to 350 degrees F. Line 2 standard muffin tins with paper liners and set aside. In a bowl, whisk together grated carrots, eggs, sugar, oil, buttermilk, vanilla extract, and pineapple.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.

3. Add the dry ingredients all at once to the wet ingredients and stir to thoroughly combine.

4. Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 20 to 23 minutes. Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.
Make sure cupcakes are completely cool before frosting.

5. To make the frosting, in the bowl of a electric stand mixer fitted with a paddle attachment beat the cream cheese until soft and pliable.  Add the softened butter and beat on low until well combined.  Add the powdered sugar, pineapple, vanilla, and a dash of milk.  Beat on medium low until mixture is combined.  Scrape down the sides of the bowl as necessary.  Add more milk to reach your desired consistency.

6. Generously spread frosting on each cooled cupcake. Store in the refrigerator until ready to serve. Cupcakes are best served within three days.

(Adapted from Joy the Baker)

Happy baking, loves! And happy Spring!
ox. Liz

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