Carrot Cake Cupcakes

Ingredients

Carrot Cupcakes

• 1 1/2 cup all-purpose flour
• 1 1/3 cup sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon powder
• 1 tsp nutmeg
• 1/2 cup sweetened flaked coconut
• 1/2 cup chopped walnuts
• 2 cups grated carrot
• 2 large eggs
• 3 tbsp canola oil
• 1/2 cup milk
• 1 cup crushed or puree pineapple � fresh or can

Cream cheese Frosting

• 8 oz Philadelphia cream cheese
• 2 1/2 cups powdered sugar
• 6 tbsp salted or unsalted butter, softened in room temperature
• 2 tsp vanilla extract
• Topping - optional
• chopped toasted walnuts
• candied carrot
• Makes 20 cupcakes

Directions

1. Preheat the oven to 350�F. Line the muffin liners into a muffin pan and set aside.
2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, chopped walnut, and mix well with a whisk. Set aside.
3. In another medium bowl, beat together eggs, canola oil, and milk until it�s creamy.
4. Add the grated carrot, coconut flaked, pineapple puree, and egg mixture into the dry ingredients bowl and stir to mix well.
5. Fill the mixture into each muffin liners about 3/4 cup full and bake for 26-30 minutes or until the toothpick insert comes out clean. - Let the cupcakes cool completely before frosting.

Cream Cheese Frosting

1. Beat together cream cheese, butter, and vanilla extract with a hand electric mixture with a medium speed until it�s creamy
2. Add powdered sugar, 1/2 cup at a time and beat until smooth.
3. Frost the cupcakes.