These little bites of joy are surprisingly healthy. I found a couple recipes online and mashed them together, and came up with this recipe. Now if you want these just healthy don’t add the frosting on top.
The first thing to do is drain the crushed pineapple in a strainer, I used this one, OXO Good Grips 6-Inch Fine Mesh Strainer. Works like a charm! I place something heavy over the handles and let it drain until I needed it in the recipe.
This may be weird, at least it is for me, but add the sugar, flour, baking soda, salt, and cinnamon altogether. Definitely makes this recipe easy to throw together.
The trick for this recipe is to use applesauce instead of butter and oil. Keeps the cupcakes extra moist.
Combine the applesauce with the dough mixture.
Shred the carrots, using the Ninja Mega Kitchen System 1500 Food Processor Blender BL773CO, shredder attachment.
At this point the pineapple, carrots, and pecans get thrown into the batter.
Mix it all together and wow, does that look good or what?
Fill up the Wilton Recipe Right 24 Cup Mini Muffin Pan, and put it into the oven.
While the cupcakes are in the oven make the frosting. It’s a slow process so be prepared. Cream the butter, sugar, and vanilla until light and fluffy, and all incorporated.
When adding the cream cheese, mine was still cold, so I added it one once at a time, until all eight ounces were incorporated.
Here the frosting is light and fluffy, and so ready to put onto the cooled cupcakes.
Pipe the frosting on, and enjoy the little bite of healthy goodness!