bakekrazy

This cupcake is packed with great flavors. This is a carrot cake filled with a cream cheese pineapple filling topped with cream cheese frosting and encrusted with crushed walnuts. This cupcake has texture, flavor and a little crunch what more can you ask for in a great cupcake.

Pre heat your oven to 350 degrees and prepare a 24 cupcake pan with paper liners

Batter
2 cups all purpose flour
2 cups sugar
4 eggs (room temp)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 cups shredded carrots
3/4 cup vegetable oil
1 teaspoon vanilla extract

Filling
1/2 cup crushed pineapple (drained)
4 ounces cream cheese
1 egg yolk
2 tablespoons sugar

Frosting
8 ounce cream cheese
4 cups confectioners sugar
2 teaspoons of vanilla extract
1/2 cup unsalted butter
1 – 2 tablespoons milk
1/2 cup Chopped and toasted walnuts

In a large bowl combine and sift the dry ingredients; flour, sugar, baking powder, salt, cinnamon and the baking soda, set aside. In another bowl mix at a low speed or by hand mix together the eggs, carrots, vegetable oil and vanilla. Add the flour mixture to the egg mixture and stir until well combined, set aside. For the filling place the cream cheese and sugar into a stand mixer with a whip attachment and beat until creamy. Then add in the yolk and combine. By hand fold in the crushed pineapple (make sure to drain and remove as much liquid as possible from the pineapple first). Now place approximately 1 1/2 tablespoons of batter into each cupcake liner followed by 1 tablespoon filling. Finish with the remaining batter over the top of the filling. Bake for 15 -20 minutes until done then cool completely on a cooling rack. For the frosting, cream the butter and cream cheese in a standing mixer then add in the confectioners sugar, vanilla and blend until light and fluffy. Add in the milk as needed to form a smooth frosting. Once the cupcakes are completely cooled coat the edges with a little cream cheese frosting then roll the edge into the toasted walnuts. Finish with a nice topping of the rest of the cream cheese frosting.

Enjoy
Chef Brian Klauss