Carrot and Pineapple Cupcakes

It’s National Carrot Cake Day!  It’s been a while since we had a Carrot Cake recipe here and Renee’s Kitchen Adventures has a special super duper Carrot Cake cupcake.  The cake is extra moist with the addition of pineapple and all that yummy goodness is topped with a cinnamon cream cheese frosting.  Told you it was special and super duper!

Carrot and Pineapple Cupcakes

Makes about 18 cupcakes

For the cupcakes:

• 1 cup granulated sugar
• 1/2 cup canola oil
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1 1/2 cups all purpose flour
• 1 tsp. ground cinnamon
• 1 tsp. kosher salt
• 1 tsp. baking soda
• 1/4 cup golden raisins
• 1 1/2 cups grated carrot
• 1/2 cup finely chopped fresh pineapple ( I used the food processor on pulse)
• 1 TBS. grated fresh ginger

For the Icing:

• 8 oz. reduced fat cream cheese
• 2 TBS unsalted butter
• 2 – 2 1/2 cups powdered sugar
• 1 tsp. pure vanilla extract
• 1 tsp. ground cinnamon
• pinch of salt

Instructions

1. Preheat oven to 350 degrees F. Line standard sized muffin tins with paper liners.
2. In large bowl, combine granulated sugar, canola oil, eggs and vanilla extract with electric mixer until light yellow.
3. Sift together the flour, cinnamon, baking soda, and salt. Add the flour to the oil mixture and mix on medium until smooth.
4. Stir in the grated carrots, raisins, pineapple and ginger.
5. Fill liners about 2/3 of the way full with batter. Bake for 20 -2 minutes or until a toothpick comes out clean when inserted into the middle of the cupcakes. Allow to cool completely on wire rack before frosting.
6. To make icing: Combine the butter and cream cheese with an electric mixer in a large bowl. Beat in powdered sugar. Add in the vanilla, cinnamon and a pinch of salt.
7. Frost cooled cupcakes. I stored these covered at room temperature overnight and then the next day, stored the remaining leftovers in the refrigerator covered.