I know carrot cupcakes already exist, but I added a touch of orange and spices that made it different, as well as the cream cheese frosting and fruit inside the cupcakes that I hope you enjoy.
Preheat the oven to 200ºC, combine all the dry ingredients and sift them. In a bowl, cream the butter with the sugar using a mixer, and once ready, add the eggs one by one until achieving a homogeneous mixture. Then, gradually add the oil in a thin stream while continuing to beat.
Gradually add the flour combined with all the dry ingredients and sifted little by little, and as the mixture becomes heavy, add the orange juice as well as the zest. Next, add the grated carrot, ginger, and the pineapple that you have previously cooked and cooled.
To cook the pineapple: wash and cut 1/2 honey pineapple, peel it, and cut it into small pieces. Once cut, place it in a saucepan over medium heat with 1 cup of sugar, and cook it until it has no juice. This should be done a day in advance.
Once you finish step two, place your cupcake liners in the special molds, fill them 3/4 full, and put them in the oven, lowering the temperature to 190ºC for 45 minutes or until a toothpick comes out clean.
Once they are done, remove them from the oven and let them cool on a rack.
Meanwhile, you will make the frosting: the butter and cream cheese should be at room temperature. In a bowl, place both and cream them with a mixer. Once combined, add the sugar and lemon zest, then gradually add the lemon juice, and you're done. Place it in a piping bag; you can refrigerate it for 30 minutes to make a flower or swirl on top of the cupcakes, decorating them with strips of lemon peel, and you're all set.
NOTE: The cupcakes must be completely cool; otherwise, the frosting will melt.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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