Carrot Cupcakes

Carrot Cupcakes:
¼ cup plus 2 Tablespoons Egg Beaters
¼ cup unsalted butter, room temperature
2 Tablespoons oil
¼ cup plus 2 Tablespoons buttermilk
½ cup white sugar
¼ cup firmly packed brown sugar
1½ teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
1/8 teaspoon nutmeg
1 cup all purpose flour
½ (8-ounce) can crushed pineapple, drained with excess juice squeezed out
1 cup grated carrots, grated with small grater blade
½ cup shredded coconut
½ cup chopped pecans, toasted

Frosting:
¼ cup unsalted butter, softened
8-ounces cream cheese, softened
1½ teaspoons vanilla extract
2½ cups confectioners' sugar
Brach's Mellowcreme Pumpkins (optional)

 

Preheat oven to 350º F. Place cupcake papers in cupcake pan; set aside.

Carrot Cake:
In a large bowl, beat together eggs, butter, oil, buttermilk, white sugar, brown sugar, vanilla extract, baking soda, salt, cinnamon, and nutmeg. Mix in flour; stir just until combined. Add crushed pineapple, carrots, coconut and pecans; stir just until combined.

Fill cupcake liners 2/3 full. Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool completely on wire rack.

Frosting:
In a medium bowl, beat butter and cream cheese with and electric mixer until light and fluffy. Add 1½ teaspoon vanilla extract. Then gradually add the confectioners' sugar, 1 cup at a time. Beat until mixture is smooth and creamy. Using 1M star tip, pipe frosting on cupcakes in swirling fashion.

Optional Decorating:
Decorate the top of frosted cupcakes with Brach's mellowcreme pumpkins.

Yield: 12 to 15 cupcakes.