Ingredients
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3 cups all-purpose flour
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1 1/2 teaspoons baking soda
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1 1/2 teaspoons ground cinnamon
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1/2 teaspoon salt
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1 cup granulated sugar
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1/2 cup vegetable oil
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1 teaspoon vanilla extract
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2 large eggs
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1 (14 ounce) can crushed pineapple in juice
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2 1/2 cups finely grated carrots
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1 cup chopped pecans or 1 cup walnuts
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2 tablespoons finely grated orange zest
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4 ounces light cream cheese, at room temperature
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3 cups sifted icing sugar
Instructions
- 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.