Carrot Cake Cupcakes with Cream Cheese Frosting

Name: Cupcake Kue Wortel dengan Frosting Krim Keju
Total time: 45 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 440 g / 14 oz (1 can) crushed pineapple in juice (, drained but RESERVE juice (Note 1)); 1/2 cup milk (, at room temperature (full fat best, low fat ok)); 1/2 tsp white vinegar (or lemon juice or other clear vinegar, (Note 2)); 2 large eggs (, at room temperature); 1 cup brown sugar ((loosely packed)); 1/3 cup vegetable oil ((or canola)); 1 1/3 cups flour (, plain / all-purpose); 1 1/4 tsp baking soda ((aka bicarb soda, Note 3) (NOT BAKING POWDER!)); 1/4 tsp salt; 1 1/4 tsp cinnamon powder; 1 1/3 cups shredded carrot (, 1 medium carrot peeled (Note 4)); 2 tbsp coconut (, shredded or desiccated (unsweetened)); 1/3 cup walnuts or pecans (, roughly chopped (ie. measure after chopping)); 180 g / 6oz cream cheese (, at room temperature (Note 5)); 90 g / 6 tbsp unsalted butter (, softened (17°C/62°F)); 3 1/2 cups soft icing sugar / powdered sugar (, sifted (Note 6)); 1/2 tsp vanilla extract; 1/8 tsp salt; 1/4 cup walnuts or pecans (, moderately finely chopped)

Recipe video above. Carrot cake, but in cupcake form! These little beauties are ultra-moist, spiked with cinnamon and dotted through with nuts. Crowned with a creamy and fluffy cream cheese frosting, they're perfect as little treats or served for dessert.While carrot seems like a bizarre thing

⏱️ 45 min 🔪 Prep: 30 min 🔥 Cook: 20 min 📊 Medium ⭐ 5.0 (72) 👁️ 8 views

👨‍🍳 Start Cooking

Cupcake Kue Wortel dengan Frosting Krim Keju

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

12 servings

440 g / 14 oz (1 can) crushed pineapple in juice (, drained but RESERVE juice (Note 1))
1/2 cup milk (, at room temperature (full fat best, low fat ok))
1/2 tsp white vinegar (or lemon juice or other clear vinegar, (Note 2))
2 large eggs (, at room temperature)
1 cup brown sugar ((loosely packed))
1/3 cup vegetable oil ((or canola))
1 1/3 cups flour (, plain / all-purpose)
1 1/4 tsp baking soda ((aka bicarb soda, Note 3) (NOT BAKING POWDER!))
1/4 tsp salt
1 1/4 tsp cinnamon powder
1 1/3 cups shredded carrot (, 1 medium carrot peeled (Note 4))
2 tbsp coconut (, shredded or desiccated (unsweetened))
1/3 cup walnuts or pecans (, roughly chopped (ie. measure after chopping))
180 g / 6oz cream cheese (, at room temperature (Note 5))
90 g / 6 tbsp unsalted butter (, softened (17°C/62°F))
3 1/2 cups soft icing sugar / powdered sugar (, sifted (Note 6))
1/2 tsp vanilla extract
1/8 tsp salt
1/4 cup walnuts or pecans (, moderately finely chopped)

Steps

Preheat oven to 180°C/350°F (all oven types). Line a 12-hole muffin tin with cupcake liners.
Canned pineapple: Drain crushed pineapple well, reserving the juice. Measure out 3/4 cup pineapple and 2 tbsp pineapple juice.
Whisk Dry Ingredients: Whisk Dry ingredients in a large bowl.
Whisk Wet Ingredients: In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 2 tbsp pineapple juice from Step 2.
Add-ins: Stir in carrot, crushed pineapple, coconut and pecans into the Wet ingredients bowl.
Combine Wet & Dry: Pour Wet into Dry ingredients, stir only until flour is no longer visible. Batter will be lumpy (from the stir-ins) and thick, but runny.
Fill muffin tin: Divide batter between 12 holes. (A 3-tbsp levered ice cream scoop makes life super-easy here.)
Bake 20 minutes or until a toothpick inserted into the centre comes out clean. Transfer to cooling rack and fully cool before frosting.
Cream butter: Using the paddle attachment on a stand mixer (or whisk attachments for hand mixer), beat the butter for 1 minute until smooth, scraping down the sides as needed.
Cream cheese: Add cream cheese then beat for 1 minute until smooth.
Icing sugar: Add 1/3 of the icing sugar, then starting on the lowest speed (to avoid a powdery explosion!), beat until mostly incorporated. Add half the remaining icing sugar, beat it in, then the remaining icing sugar.
Fluff it! Beat on high for 2 minutes until fluffy. Add vanilla and salt, beat briefly to incorporate.
Pipe: Transfer to piping bag fitted with a round tip (or ziplock bag with snipper corner). Pipe on to cupcake, sprinkle with chopped walnuts or pecans if desired.