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Carrot Cake Cupcakes with Pineapple Cream Cheese Frosting
JOY THE BAKER23Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups finely grated carrots (peeled)
- 3 large eggs
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 1/4 cup buttermilk
- 1 1/2 tsp. pure vanilla extract
- 1/2 cup crushed pineapple (well drained)
- 1 cup walnuts (or pecans, finely chopped, plus more for optional topping of the frosted cupcakes)
- 1/2 cup dried cranberries
- 3 cups all purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/8 tsp. ground cloves
- 8 oz. cream cheese (softened)
- 1 cup unsalted butter (2 sticks, softened)
- 1/4 cup crushed pineapple (drained)
- 1 tsp. vanilla extract
- pinches salt
- 6 cups powdered sugar
- 4 Tbsp. milk (depending on desired consistency)
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