Pineapple & Carrot Cupcakes with Candied Carrots | Schnucks

Pineapple & Carrot Cupcakes with Candied Carrots

Desserts, Easter

Carrot cakes go mini this Easter with Pineapple & Carrot Cupcakes with Candied Carrots. Top with toasted coconut for a more tropical taste to compliment the delicious addition of pineapple in these cupcakes.

3H

18

Carrot cakes go mini this Easter with Pineapple & Carrot Cupcakes with Candied Carrots. Top with toasted coconut for a more tropical taste to compliment the delicious addition of pineapple in these cupcakes.

Ingredients

  • 1 (15.25 oz.) box spice cake mix
  • 1 (8 oz.) can crushed pineapple, drained
  • 1/2 cup sweetened, flaked coconut
  • 1/2 cup chopped pecans
  • vegetable oil, for boxed cake instructions
  • eggs, for boxed cake instructions
  • 4 large peeled carrots, divided
  • 2 1/4 cups granulated sugar, divided
  • 2 cups water
  • 1 (16 oz.) container cream cheese frosting
  • 2 tsp. vanilla extract
  • 1 tsp. pumpkin pie spice
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven according to cake mix package directions. In a large bowl combine cake mix, pineapple, coconut and pecans. Add water, oil and eggs according to cake mix package directions. Grate 2 carrots into bowl and stir to combine. Divide batter among two 12-cup muffin tins and bake according to package directions for cupcakes. Cool completely.
  2. Lower oven temperature to 200 degrees. Using a vegetable peeler, peel remaining carrots into long ribbons. In a large saucepan bring 2 cups each sugar and water to a boil. Add carrots, reduce heat to medium low and simmer 15–20 minutes or until soft.
  3. Remove carrots from pan using a slotted spoon and lay flat on a parchment-lined baking sheet. Bake 25–30 minutes or until carrots begin to look translucent.
  4. When carrots are just cool enough to handle (but still hot), work quickly to curl carrot ribbons around a wooden spoon handle, immediately sliding curls off of handle and placing back onto parchment. Sprinkle with remaining sugar and let stand to cool and dry at least 30 minutes.
  5. In a large bowl combine frosting, vanilla and pumpkin pie spice. Beat with an electric mixer to combine. Beat in powdered sugar, adding more if necessary.
  6. Transfer frosting to a piping bag fitted with a star tip (or a sandwich bag with the corner snipped off) and pipe frosting onto tops of cupcakes. Garnish with candied carrots. Serve immediately or refrigerate up to 5 days.

TIME SAVER TIP

Top cupcakes with toasted coconut instead of candied carrots to skip steps 3 - 5.

      Nutrition Facts

      443 CALORIES Per Serving

      FAT: 16G

      SATURATED FAT: 4G

      CHOLESTEROL: 31MG

      SODIUM: 219MG

      CARBOHYDRATES: 73G

      FIBER: 2G

      SUGAR: 61G

      PROTEIN: 2G

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