Carrot and Pineapple Cupcakes

As a kid I was always amused with the idea that people would bake cakes and breads with vegetables. I remember thinking to myself how silly it was because I just assumed that if you’re going to eat cake, EAT CAKE, not vegetables. Little did I know how my opinions would change after having two kids and a less-than-svelte waistline. Not because I think eating zucchini bread or carrot cake will make me skinny,  but because I can secretly justify eating just a little bit more due to the veggie factor. {Oh, come on, you know you do it too.}



























Carrot and Pineapple Cupcakes
Yield: 12 Cupcakes

Ingredients

• 3 lg. carrots (about 10 oz.), peeled
• 2/3 C crushed pineapple, well drained
• 1 C sugar
• 1 2/3 C all-purpose flour
• 1/4 tsp salt
• 2 tsp baking powder
• 1/4 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 C canola oil
• 3 lg. eggs
• 2 tsp vanilla extract

Instructions

1. Preheat oven to 350°
2. Combine grated carrots with sugar, flour, salt, baking powder, baking soda, and spices.
3. Add the pineapple and mix until just combined.
4. Wisk the eggs, oil, and vanilla in a separate bowl and pour into the carrot mixture, stirring until just combined and no dry spots remain. Don’t be tempted to keep mixing!
5. Scoop batter into muffin liners inserted into a cupcake pan and bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
6. Let cool completely and frost with Brown Butter Cream Cheese Frosting.

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Carrot and Pineapple Cupcakes w/ Brown Butter Cream Cheese Frosting

Yield: Frosts 12 Cupcakes

Ingredients

• 3 tbsp all purpose flour
• 1/2 C milk
• 1/4 C butter
• 1/4 C cream cheese, softened
• 1/2 C sugar
• 2 tsp vanilla

Instructions

1. Over medium heat, melt butter.
2. Once the butter is melted completely, continue to cook it until it turns a light brown color. You’ll notice the butter will start to bubble and will start to change color once the bubbles subside a bit. Watch closely though because it can go from perfectly browned to perfectly burned pretty quickly.
3. Stir flour into butter and slowly add in milk. Whisk until smooth and starts to boil-remove from heat.
4. The mixture will be thick and pasty. Transfer it to a mixing bowl and place into the fridge to cool. You want it to be well chilled and not warm at all, so you can leave it in there for as long as you like. Once it’s chilled move onto the next step.
5. With a hand mixer or stand mixer combine the cream cheese, vanilla and sugar, mixing until the sugar is dissolved and no longer grainy. You’ll want to be using a whisk attachment, not a paddle.
6. While beating, add in the thickened milk mixture and beat to combine. At first it will look a little weird and gloppy, but don’t worry, keep beating, scraping down the sides a bit, and it will come together.
7. Once it’s smooth, you’re done! Use to frost cupcake, cakes, or cookies.