Carrot Cupcakes with Ginger Pineapple Cream Cheese

Recipe by Laura Grammatico



Carrot Cupcake
    Cream Cheese Frosting
    • 8 oz organic cream cheese, softened
    • 1 tsp orange extract
    • 1/4 tsp Himalayan Pink Salt
    • 1 tbsp crushed pineapple
    • 1/8 tsp ground dried ginger


              Preheat oven to 350 degrees.
              Place all ingredients for making the cupcake, except pecans, in a food processor and blend until smooth.
              Grease a muffin pan or use cupcake liners.
              Regular size muffins will fill about 8 and mini muffin pan will fill about 24.
              Fill mixture about 3/4 full, then bake.

              For mini cupcakes, bake for 10-14 minutes.
              For regular cupcakes bake for 20-24 minutes.
              Test with toothpick before removing to fully cool.

              In a clean food processor, add quartered softened cream cheese, orange extract, salt,
              ground ginger and well drained crushed pineapple.
              Pulse and blend until frosting is whipped and creamy.
              Place in pastry bag with tip of choice and chill until cooled cupcakes are ready to decorate.
              Crush 1/4 cup of pecans (or walnuts) and sprinkle on top!