Carrot-Pineapple Cupcakes

Updated at: Wed, 16 Aug 2023 16:52:49 GMT

Step 1

Place a baking rack in the center of the oven and preheat the oven to 350º. Line two 6-cup jumbo-size muffin pans with liners and set aside.

Step 2

Place a strainer over a medium-size mixing bowl and sift together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.

Step 3

In another medium-size mixing bowl, whisk the sugar, oil, eggs, applesauce and vanilla together until creamy. Switch to a large spoon and stir in the flour mixture, mixing just to combine. Stir in the carrots, raisins, walnuts and batter. Divide batter into the 12 liners. Bake, rotating the pans halfway through, until the tops are just firm to the touch and a tester inserted in the center of a cupcake comes out clean, about 25 minutes. Leave the cupcakes in the pan on a rack to cool for 5 to 10 minutes. Transfer the cupcakes to the wire rack to cool completely before frosting, about 1 hour.

Step 4

In a large-size mixing bowl, with a mixer on medium-high speed, beat the butter and the cream cheese until light and fluffy; do not overbeat. Add half of the confectioners' sugar, the heavy cream, and vanilla and beat until smooth. Scrape down the bowl and add the rest of the confectioners; sugar. Continue to beat on medium-high speed until thick and creamy, 2 to 3 minutes, scraping down the sides of the bowl as needed.

Step 5

Frost the cupcakes (2 inches in diameter). Cupcakes can be refrigerated for up to 3 days in an airtight container or frozen for 1 month.

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