Pineapple/carrot Tropical Cupcakes

READY IN: 35mins




  • Prepare 18- 2 3/4" diameter by 1 1/4" deep muffin cups by lightly greasing with a vegetable oil, or line with paper cup liners.
  • CUPCAKES: In a large bowl, combine flour, baking soda, cinnamon and salt; mix well.
  • In another large bowl, combine sugar, oil and vanilla; beat well.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in pineapple including juice, carrots, nuts and orange zest.
  • Stir in flour mixture, half at a time until just combined (DO NOT OVERBEAT.) Preheat oven to 350 degrees F.
  • Spoon batter equally into 18 prepared muffin cups.
  • Bake in preheated 350 degrees F oven about 20 minutes or until top springs back when lightly pressed with fingers.
  • Remove cupcakes from pan and let cool completely on wire racks.
  • These muffins can be made ahead and stored in a container with a tight fitting lid for up to 2 days.
  • CREAM CHEESE FROSTING: In a medium bowl, beat cream cheese until smooth.
  • Gradually add and beat in icing sugar and vanilla extract.
  • Beat until it is of spreading consistency.
  • Put coconut on a plate.
  • Spread each cupcake with about 4 teaspoons of frosting mixture.
  • Then gently dip top of muffin into coconut to coat.
  • Sprinkle with extra coconut if desired.
  • Serve immediately or store in the refrigerator in a container with a tight fitting lid for up to 4 hours.
  • VARIATION: For mini cupcakes, spoon batter into 36 greased 1 3/4- inch diameter by 1- inch deep mini muffin pans.
  • Bake in preheated 350 degrees F oven for 15 minutes.
  • Apply frosting as noted above.