Moist and delicious carrot cupcakes with pineapple and chocolate chips get frosted with orange buttercream and decorated like jack-o'-lanterns. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cupcakes:
Frosting:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). (If using a countertop induction oven, preheat to 325 degrees F.) Grease 12 pumpkin-shaped cupcake molds (silicon molds work well).

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  • Sift 2 cups cake flour, cinnamon, baking soda, baking powder, and salt together in a bowl. Mix in sugar, oil, and eggs until combined. Stir carrots and pineapple into the batter.

  • Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.

  • Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.

  • Bake in preheated oven (or countertop induction oven) until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes (or 15 to 20 minutes in the countertop induction oven). Cool to room temperature, 15 to 20 minutes; remove from molds.

  • Combine butter, cream cheese, and vanilla extract in a bowl; beat with an electric mixer until well blended, 4 to 6 minutes. Mix in confectioners' sugar on low speed, 1/2 cup at a time, until frosting is smooth and spreadable. Add lemon juice and orange food coloring; stir until combined. Refrigerate until set, 15 to 20 minutes.

  • Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.

Nutrition Facts

818 calories; protein 7.3g; carbohydrates 89.4g; fat 49.4g; cholesterol 102.9mg; sodium 595.3mg. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
09/16/2016
Fun cute and delicious! The only thing I didn't have on hand was the black gel so I just tinted some of the frosting and that worked fine. My piping skills are not the best but they did turn out adorable and the kids LOVED these as a surprise after school snack today. Really enjoyed the addition of the chocolate chips too! I will def be making these for Halloween YUM! Thanks for sharing.:) Read More
(3)
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/15/2016
Fun cute and delicious! The only thing I didn't have on hand was the black gel so I just tinted some of the frosting and that worked fine. My piping skills are not the best but they did turn out adorable and the kids LOVED these as a surprise after school snack today. Really enjoyed the addition of the chocolate chips too! I will def be making these for Halloween YUM! Thanks for sharing.:) Read More
(3)
Rating: 4 stars
09/14/2016
This cupcakes are a fun way to add some fruit and vegetables during the Halloween season! I usually avoid food coloring so next time I will probably puree some cooked sweet potato for the frosting and use chocolate syrup to decorate instead of the gel. Read More
(3)
Rating: 5 stars
11/04/2016
I made this and it was a huge hit at home. I didn't use the icing because I'm just not an icing person. It was very easy to make and follow. Loved it Read More
(2)
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Rating: 4 stars
09/30/2016
These were delicious. I could not bring myself to turn these little gems into pumpkins just yet. So I frosted them minus the food coloring. I loved the lemon flavor of the icing. It really complimented the cupcake. This recipe made 24 regular size cupcakes not sure if they figured 2 per serving or what. I omitted the nuts we are not fans and doubled up on the chocolate chips. My only complaint would be that the chocolate chips settled to the bottom of the cupcakes and the icing never made it to the easily spreadable stage it was kind of runny. Still delicious and definitely something I would make again! Read More
(2)
Rating: 4 stars
10/26/2017
I made it with fresh pineapple and as a round cake rather than cupcakes. It was very moist... To the point that some pieces were falling apart. I think I will try reducing the oil next time. A hit with the kids! Read More
(1)
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