Carrot Cake Cupcakes
Now presented in cupcake form, this retro recipe fits today’s dessert trends and tastes better than ever
FOR THE CUPCAKES, COMBINE:
FOR THE FROSTING, BEAT:
FOR THE PISTACHIOS, MELT:
Adding a little pineapple to the cream cheese frosting really tops things off. Just be sure to drain it well or the frosting will be soupy.
Preheat oven to 350°. Line a muffin pan with cupcake papers.
For the cupcakes, combine flour, 1 cup granulated sugar, baking soda, 1 tsp. cinnamon, ginger, nutmeg, and 1⁄2 tsp. salt.
Whisk together oil, melted butter, 1 tsp. vanilla, and eggs in a separate bowl; add to the dry ingredients, stirring to incorporate.
Fold in carrots, 1⁄2 cup pineapple, and raisins just until mixed. Scoop batter into prepared pan, filling each well almost full. Bake cupcakes until a toothpick inserted in the centers comes out clean, 25–30 minutes. Let cupcakes cool in the pan 5 minutes; remove and let cool completely.
For the frosting, beat cream cheese, softened butter, 1 tsp. vanilla, and a pinch of salt with a mixer until smooth. Add powdered sugar and beat to blend (mixture will be gooey). Fold in 1⁄2 cup pineapple.
For the pistachios, melt 2 Tbsp. butter in a nonstick skillet over medium heat. Add pistachios, 3 Tbsp. granulated sugar, and 1⁄2 tsp. cinnamon; toss to combine. Sauté until nuts are coated with sugar and smell toasted, tossing often, about 5 minutes. Spread nuts out on a baking sheet to cool. (Not all the sugar will stick to the nuts. This is OK.) When cool, coarsely chop nuts.
Spread 3 Tbsp. frosting on each cupcake; top with pistachios.
% Daily Value*
Total Fat 35g 53%
Saturated Fat 14g 70%
Cholesterol 87mg 28%
Sodium 288mg 12%
Carbs 62g 20%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.