Name: Carrot & Pineapple Cupcakes with Cream Cheese Icing
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 14
Ingredients: Mama Tere Pea Flour; Signature Select Double Acting Baking Powder; Arm & Hammer Fridge-N-Freezer Baking Soda; David's Kosher Salt; El Guapo® Whole Cinnamon (Canela Entera); Madhava Amber Agave, Organic; Bluebonnet Nutrition Vegetable Oil Sticks; Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; Carrot; Del Monte Juice Drink, Pineapple

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Preheat oven to 350 degrees.
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Sift the flour, baking powder, baking soda, salt and cinnamon into a medium sized bowl.

Using a mixer, beat the agave, oil and eggs until thoroughly combined.

Slowly add the dry ingredients to the wet ingredients. Scrape down the sides of the mixing bowl.

Add the carrots and pineapple and beat until all the ingredients are thoroughly combined.

Line 14-1/3 cup muffin cups or mini muffins with paper liners.

Scoop batter into cups, filling 3/4 full.

Bake for 30 minutes for regular 1/3 cup muffins or 15 minutes for mini cupcakes.

Cool (cupcakes can be made 1 day ahead, cover and store at room temperature).

10 Spread top of each cupcake with 2 tablespoons of cream cheese icing and serve.

Carrot & Pineapple Cupcakes with Cream Cheese Icing

Serves 14

5 mins prep

30 mins cook

35 mins total

What you need

How to make

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