What is life like in the food recipe blogger world, especially around the Easter holiday? Well, this week, “normal blogger life” was baking a batch of cupcakes on Monday evening for Easter Week and the “Carrot Cake” themed Fantastical Food Fight, so that I would have enough time on Tuesday morning to frost them and take a few hundred pics before rushing off to my real job for a team meeting. Too bad nature had other plans. I woke up to a dark rainy morning that just wouldn’t let enough sunlight in to take even one kinda sorta not so dark photo.

So, instead of standing on a chair awkwardly in my extremely dark and stormy kitchen, taking way too many blurry pics, I spent my time conquering several other never-ending blog chores, such as revamping old recipes, creating pinnable images for those recipes, commenting on fellow blogger’s recipe posts, answering emails, and deciding on what this week’s “Mid-Week Past Recipe Revisit” would be.

Incidentally, if you haven’t signed up to SUBSCRIBE to Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice, now’s the time to do it. I’ve been super on it when it comes to sending out a weekly newsletter, in which I not only share what’s been going on in our kitchen but also weekly recipe recaps just in case you may have missed out on one or two of our most recent recipes. On Wednesday mornings, I also share a past recipe that I think is appropriate for the season or holiday that is approaching. I do my best not to inundate you with too many emails; just enough to keep you informed and entertained.

Anyway, back to these cupcakes. I still needed to make cream cheese frosting, and decorate a few of them, before finally taking pics. This meant leaving work a little early to catch what was left of the light before the snow outside got too crazy. Yes y’all, it was finally snowing; some days you just get all of the crazy weather. Thankfully, I had just enough time to take my pics after pretty much flinging frosting all over every surface in my kitchen. Sadly, I think there may have been more frosting on the camera than on the actual cupcakes.

After cleaning everything up and editing a few photos taken on my phone for future Instagram shots, I sent off a quick text to my neighbors. You see, I made these cupcakes for an upcoming event in a few weeks, which meant that I was leaving almost all of the cupcakes unfrosted. That’s the thing with cupcakes, they are super easy to make ahead of time and freeze for later. So, here I was left with four frosted cupcakes, which I had used to take pics for this post. I ate one myself for quality control and then I gave two to my neighbors and left one for B.O.B. Bob to sample.

Now, it was time to settle down to edit photos and write. Well, the photos were not totally amazing, however, I decided they would just have to do. Writing the actual post turned out to be a whole lot harder. After attempting to update a site plugin, my entire site went down, along with all access to the portal I use to actually write. You better believe that there was much screaming, a little bit of hair pulling, but thankfully no tears. Instead, I contacted my site host and let them deal with the problem. Thanks to Roy, my helpful, yet not so very good with the written English language representative, all of my issues were solved.

So, as you can see, life around Easter is always exciting for a food recipe blogger. There can be rain, snow, a real job, chores, decorating, weird camera angle shots, texts to neighbors, screams of annoyance, hair pulling, online conversations with complete strangers from lord knows what country, and lots and lots of cream cheese frosting. Ya’ll, please keep your fingers crossed that tomorrow will be a snow day. I’m fairly certain that I’m going to need some time to properly clean up all of the cream cheese frosting, which is most likely still lingering on the underside of my kitchen cabinets.

Ingredients:

Cupcakes:

• 1 Cup Unsalted Butter, Softened
• 1 3/4 Cups Granulated Sugar
• 4 Eggs
• 1 Teaspoon Vanilla
• 2 2/3 Cups All-Purpose Flour
• 1 1/2 Teaspoons Ground Cinnamon
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• 1 1/4 Cups Buttermilk
• 1 (20-oz.) Can Pineapple Chunks in Pineapple Juice
• 1 1/2 Cups Grated Carrots (2 Medium Carrots)

Frosting:

• 2 (8-oz.) Packages Cream Cheese, Softened
• 1/2 Cup Unsalted Butter, Softened
• 4 Tablespoons Pineapple Juice
• 1 Teaspoon Vanilla
• 1 2/3 Cups Powdered Sugar

Directions:

Cupcakes:

1. Preheat oven to 325 degrees.
2. Cream the butter and sugar together for 5 minutes on medium speed.
3. While the butter and sugar are creaming, whisk the flour, cinnamon, salt, baking soda, and baking powder together in a medium bowl; set aside. Then, drain the can of pineapple chunks over a small bowl, reserving the juice for later use in the frosting.
4. Add each egg to the butter and sugar mixture, mixing on medium speed for 30 seconds after the addition of each egg.
5. Add the vanilla; mix for 30 seconds.
6. Add 1/3 of the flour mixture to the batter and mix on low speed until just combined. Add 1/2 of the buttermilk and mix on low speed until just combined. Repeat with 1/3 of the flour mixture, the remaining buttermilk, and then the remaining flour mixture.
7. Finely chop the drained pineapple and fold it and the grated carrots into the cupcake batter.
8. Use an ice cream scoop to fill paper-lined cupcake tins with the cupcake batter. You don’t want to fill the cupcake tins completely to the top but these cupcakes will not rise too much, so you can fill them over two-thirds full.
9. Bake for 18 to 22 minutes, or until a knife inserted into the middle of the cupcakes comes out clean. Remove the cupcakes from the tins and allow them to cool completely before frosting.

Frosting:

1. On medium speed, mix the softened cream cheese and butter together for 2 minutes in a large bowl.
2. Add the pineapple juice and vanilla and mix for 1 minute.
3. Add the powdered sugar 1/3 cup at a time, mixing on low speed between each 1/3 cup of powdered sugar until just incorporated.
4. After you have added all of the powdered sugar, mix for 1 to 2 minutes or until smooth.
5. Frost the cupcakes and decorate as desired.

Suggestions:

• Make sure to drain the pineapple so that the cupcake batter does not become runny. If you are worried that there may be too much moisture, pat down the finely chopped pineapple with a few paper towels.
• Do not forget to save the pineapple juice from the canned pineapple chunks to use later in the frosting.
• Sift the powdered sugar before mixing it into the frosting to eliminate any lumps.
• The frosting for these cupcakes is not super thick. If you wish for it to be thicker, you can always add more powdered sugar. It will, however, make the frosting much sweeter.

Improvements:

• Decorate the cupcakes with sprinkles, jelly beans, chocolate candy eggs, or store-bought cupcake decorations.
• Add ground cloves or ground nutmeg to the cupcake batter.
• Fold chopped almonds, walnuts, or pecans into the cupcake batter or sprinkle them on top of the cupcakes after frosting.
• You can make these cupcakes up to two weeks ahead of time. To freeze them, simply arrange them on a cookie sheet, wrap them tightly in foil, and then place them carefully into a freezer. Remove them from the freezer the evening before you need to frost them so that they have time to thaw completely. You can also freeze the cream cheese frosting in a glass airtight container. I would suggest removing it from the freezer two days in advance of the date you plan to use it so that it has time to thaw completely in your refrigerator. You may want to mix it again before using it to make sure that all of the ingredients are fully incorporated. Making these ahead of time can be a real time-saver.

Print

Yum

Pineapple Carrot Cake Cupcakes

Ingredients:

Cupcakes:
• 1 Cup Unsalted Butter, Softened
• 1 3/4 Cups Granulated Sugar
• 4 Eggs
• 1 Teaspoon Vanilla 
• 2 2/3 Cups All-Purpose Flour
• 1 1/2 Teaspoons Ground Cinnamon
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• 1 1/4 Cups Buttermilk
• 1 (20-oz.) Can Pineapple Chunks in Pineapple Juice 
• 1 1/2 Cups Grated Carrots (2 Medium Carrots)
Frosting:
• 2 (8-oz.) Packages Cream Cheese, Softened
• 1/2 Cup Unsalted Butter, Softened
• 4 Tablespoons Pineapple Juice
• 1 Teaspoon Vanilla
• 1 2/3 Cups Powdered Sugar

Directions:

Cupcakes:
1. Preheat oven to 325 degrees.
2. Cream the butter and sugar together for 5 minutes on medium speed.
3. While the butter and sugar are creaming, whisk the flour, cinnamon, salt, baking soda, and baking powder together in a medium bowl; set aside. Then, drain the can of pineapple chunks over a small bowl, reserving the juice for later use in the frosting.
4. Add each egg to the butter and sugar mixture, mixing on medium speed for 30 seconds after the addition of each egg. 
5. Add the vanilla; mix for 30 seconds.
6. Add 1/3 of the flour mixture to the batter and mix on low speed until just combined. Add 1/2 of the buttermilk and mix on low speed until just combined. Repeat with 1/3 of the flour mixture, the remaining buttermilk, and then the remaining flour mixture.
7. Finely chop the drained pineapple and fold it and the grated carrots into the cupcake batter.
8. Use an ice cream scoop to fill paper-lined cupcake tins with the cupcake batter. You don't want to fill the cupcake tins completely to the top but these cupcakes will not rise too much, so you can fill them over two-thirds full.
9. Bake for 18 to 22 minutes, or until a knife inserted into the middle of the cupcakes comes out clean. Remove the cupcakes from the tins and allow them to cool completely before frosting.
Frosting:
10. On medium speed, mix the softened cream cheese and butter together for 2 minutes in a large bowl.
11. Add the pineapple juice and vanilla and mix for 1 minute.
12. Add the powdered sugar 1/3 cup at a time, mixing on low speed between each 1/3 cup of powdered sugar until just incorporated.
13. After you have added all of the powdered sugar, mix for 1 to 2 minutes or until smooth.
14. Frost the cupcakes and decorate as desired.

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Make sure to check out all of the other great “Easter Week” recipes below.

• Braised Rabbit with Fennel and Salsa Verde by Culinary Adventures with Camilla
• Carrot Cake Baked Oatmeal by Amy’s Cooking Adventures
• Carrot Cake Cheesecake by A Day in the Life on the Farm
• Carrot Patch Chocolate Cupcakes by The Redhead Baker
• Citrus Tarragon Asparagus Salad by Jolene’s Recipe Journal
• Easy Easter Candy Bark by Daily Dish Recipes
• Funfetti Cake Mix Cookies by Hezzi-D’s Books and Cooks
• Horseradish Deviled Eggs by Everyday Eileen
• Individual Warm Chocolate Truffle Cakes by Family Around the Table
• Lemon Coconut Bars by Cookaholic Wife
• Pancetta Brussels Sprouts by A Kitchen Hoor’s Adventures
• Pineapple Carrot Cake Cupcakes by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Polish White Borscht – Bialy Barszcz by All That’s Jas
• Turkey Ham Potato Chowder by Cindy’s Recipes and Writings

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