Pineapple Carrot Cupcakes with Cream Cheese Frosting
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"Pineapple Carrot Cupcakes with Cream Cheese Frosting are super moist, incredibly delicious, and topped with the best cream cheese frosting! Oh, and they're easy to make too!"
For higher peaked cupcakes, allow the batter to sit 5-10 minutes.
Bring the cream cheese and butter to room temperature while the cupcakes are cooling.
I use 1/2 (20 oz) can crushed pineapple with juice, (approximately one (1) cup) and freeze the other cup for later.
I use Neufchatel cream cheese because it has 1/3 less fat, tastes great and you won't be able to tell the difference. Using Neufchatel cream cheese saves the frosting 240 calories!
Preparation Time10 min
Chilling Time15 min
Cooking Time20 min
Cooking Vessel SizeMuffin Tin
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