The carrots in this tropical-frosted dessert are rich in beta-carotene and give your immunity system a boost of vitamin A.


Credit: Travis Rathbone

Recipe Summary test

30 mins
16 mins
Yield: 20 cupcakes (serving size: 1 cupcake)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350ºF with racks in upper and lower thirds. Line 2 12-cup muffin tins with 20 paper liners. Drain pineapple, pressing on fruit. Reserve pineapple and 1/4 cup juice separately.

  • Whisk flours, baking soda, cinnamon, ginger, salt and nutmeg. In a large bowl, whisk eggs, oil, buttermilk, honey, brown sugar and vanilla. Stir in flour mixture. Mix in carrots and pineapple.

  • Fill liners almost to top. Bake, switching tins halfway through, until tops spring back when pressed, 14 to 16 minutes. Let cool slightly in tins, then transfer to wire racks to cool completely.

  • Whisk cream cheese, reserved juice and confectioners' sugar until smooth. Spread 1/2 Tbsp. glaze on each cupcake and serve. Refrigerate leftovers.

Nutrition Facts

204 calories; fat 12g; saturated fat 2g; protein 3g; carbohydrates 23g; fiber 1g; cholesterol 35mg; iron 1mg; sodium 232mg; calcium 32mg.