Caribbean Carrot Cupcakes
Gluten free Caribbean Carrot Cupcakes elevate the classic by adding a pineapple rum filling and coconut vanilla buttercream frosting for a feel of the islands.
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Ingredients
For the Cupcakes:
- ¾ cup butter (1 1/2 sticks) (at room temp)
- 1 cup light brown sugar
- 3 eggs
- ½ cup whole milk
- 1 tsp pure vanilla extract
- 1 ½ cups finely shredded carrots
- ½ cup finely chopped walnuts (optional)
- 2 cups gluten free flour blend with xanthan gum
- 1 tsp fine sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
For the Pineapple Filling:
- 1 ½ cups finely diced fresh pineapple
- ¼ cup light brown sugar
- ¼ cup dark rum
For the Frosting:
- 2 cups butter (4 sticks) (at room temp)
- 1 tbsp pure vanilla extract (or vanilla bean paste)
- 1-2 tbsp coconut rum (optional)
- ½ cup finely shredded sweetened coconut (more if you'd like)
- 2 cups powdered sugar
Instructions
For the Cupcakes:
- Preheat the oven to 350 degrees and line 2 muffin trays with paper liners.
- Cream the butter and sugar with a hand or stand mixer then add the eggs and beat until well combined.
- On a low speed, add the milk, vanilla, shredded carrots and optional chopped nuts until well combined.
- In a medium mixing bowl, combine all dry ingredients and stir until combined well. Gradually add the dry ingredients to the wet ingredients using a mixer on a low speed until fully combined.
- Scoop the batter into the muffin liners, filling about ⅔ of the way. Bake in the preheated oven for 20 minutes. Remove and let cool to room temp.
For the Pineapple Filling:
- While the cupcakes are baking, combine the finely diced pineapple, brown sugar and rum in a saucepan over medium high heat.
- Stir and bring to a boil. Continue stirring and let the sugar fully dissolve and the liquids reduce some. This should take about 15 minutes.
- Remove from the heat and let cool to room temp.
For the Frosting:
- In a large mixing bowl, using a hand or stand mixer, whip the softened butter with the vanilla, optional coconut rum and shredded coconut. Gradually add the powdered sugar until all is fully combined well.
- Turn the mixer to the highest speed and whip for a minute to lighten up the mixture a bit. Taste and add more powdered sugar or coconut if needed.
- Transfer the frosting into a piping bag or hack a piping bag out of a gallon storage bag and cut the corner off as the tip.
To Assemble the Caribbean Carrot Cupcakes:
- Once the cupcakes are cooled to room temp, use a small spoon, apple corer or knife to remove a small amount of cake from the top center of the cupcake. Reserve the cake pieces for another use or snacking.
- Fill the wells in the cupcakes with the cooled pineapple mixture. Top with frosting and a few pieces of pineapple filling.
Notes
Note: Cupcakes are best the first day, but can be stored in a sealed container at room temp for 3-4 days. Refrigeration is NOT recommended because it will dry them out quickly, even when they are placed in a sealed container. Freezing for up to a month in a well sealed container is an option, then allow to thaw to room temp prior to enjoying.
Nutrition
Calories: 356kcalCarbohydrates: 32gProtein: 3gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 77mgSodium: 351mgPotassium: 94mgFiber: 2gSugar: 24gVitamin A: 2031IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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