Soft, spiced cupcakes loaded with carrots, pecans, and pineapple, topped with a tangy cream cheese icing. Perfect for Easter, breakfast, or an afternoon treat.
Main INGREDIENTS
- Flour
Ingredients
Method
Ingredients
- 170g cake flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- Pinch of salt
- 1 teaspoon ground cinnamon
- 120ml canola oil
- 200g light brown sugar
- 80g buttermilk
- 2 free-range eggs
- 200g finely grated carrots
- 75g pecan nuts, finely chopped
- 440g tinned pineapple, drained and chopped
Cream cheese icing:
- 225g full-fat cream cheese, room temperature
- 115g salted butter, room temperature
- 390g icing sugar, sifted
- 1 teaspoon vanilla extract or the zest of 1 lemon
Optional:
- Mini easter eggs for garnish
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Method
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1Preheat the oven to 180°C.
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2Whisk the cake flour, baking powder, bicarbonate of soda, salt, and ground cinnamon in a bowl.
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3In a separate bowl, whisk the canola oil, light brown sugar, and buttermilk until smooth. Add the eggs one at a time, whisking to combine.
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4Fold in the grated carrots, chopped pecan nuts, and chopped, drained pineapple.
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5Add the dry ingredients to the wet mixture and fold gently until combined but avoid overmixing. Fill the Le Creuset Bakeware Non-Stick Muffin Tin with cupcake liners and spread the batter evenly between the cupcake liners, filling each about two-thirds full.
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6Bake for 17-20 minutes, or until a skewer inserted into the centre comes out clean. Cool completely on a wire rack before icing.
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7For the cream cheese icing, beat the softened cream cheese and butter until smooth in the bowl of a stand mixer fitted with the paddle attachment. Add sifted icing sugar and vanilla, then beat until light and fluffy. Spread or pipe onto cooled cupcakes. Optional: Top with mini easter eggs.
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