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Carrot Indulgence Cupcakes

Ingredients

  • 3 eggs beaten
  • ¾ c. oil
  • ¾ c. buttermilk
  • 2 c. sugar
  • 2 t. vanilla
  • 2 c. flour
  • 2 t. ground cinnamon
  • 2 t. baking soda
  • ½ t. salt
  • 1 8 oz. can crushed pineapple (not drained)
  • 2 c. grated carrots
  • 1 c. chopped pecans
  • 1 c. flaked coconut

*FROSTING*

  • ½ c. butter room temp
  • 1 package cream cheese 8 oz., (room temp)
  • 1 t. vanilla

Instructions

  • Combine eggs, oil, buttermilk, sugar & vanilla in a mixing bowl. Mix well. Combine flour, cinnamon, baking soda, and salt in a separate bowl and combine. Stir these dry ingredients into the egg mixture. Stir in pineapple & juice, carrots, nuts, & coconut.
  • Pour into lined or greased muffin tin. Bake at 350 for 8-10 minutes. Do not overbake! Remove to a wire rack to cool.
  • In another mixing bowl combine the frosting ingredients above and frost cupcakes when cooled.