Easter Edition part two: Carrot Cake Cupcakes

Carrot Cake Cupcakes! 

Ingredients:

3 cups                    All-purpose flour
2 cups                    Sugar
2 tsp.                     Baking soda
1/2 tsp.                  Salt
1 tsp.                     Cinnamon
2 cups                   Raw carrots, grated
20 oz.                   Crushed pineapple + juice
1 cup                    Vegetable oil
3                           Eggs, large
1/2 cup                 Coconut, flaked


Pre-heat oven to 350. Line standard muffin pans with cupcake liners. In a large bowl, whisk together AP flour, sugar, baking soda, salt, and cinnamon. Add carrots, pineapple, oil, and eggs. Beat by hand until fully incorporated (with no flour pockets). Fold in coconut. Pour evenly into cupcake liners and bake until done (toothpick comes out clean). 

Cream Cheese frosting:

  
8 oz.                             Cream cheese, room temp
8 oz.                             Unsalted butter, room temp
4 cups                           Powdered sugar 
2 tsp.                            Pure vanilla extract


With a hand mixer, beat cream cheese and butter until smooth. Add powdered sugar one cup at a time until fully incorporated. Beat in vanilla.