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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Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: cupcakes

Calories: 356kcal

Ingredients

For the Cupcakes:

¾ cup butter (1 ½ sticks) - at room temp
1 cup light brown sugar
3 eggs
½ cup whole milk
1 teaspoon 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 teaspoon fine sea salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon 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 tablespoon pure vanilla extract - or vanilla bean paste
1-2 tablespoon 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.

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