Easy Carrot Cake Cupcakes
To prepare cupcakes: Preheat oven to 325 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.Advertisement
Drain pineapple in a sieve set over a bowl, pressing on the solids. (Discard the juice or save for another use.)
Whisk flour, cinnamon, baking soda and salt in a medium bowl. Whisk egg, granulated sugar, buttermilk, oil and 1 teaspoon vanilla in a large bowl until blended. Stir in carrots, walnuts, 2 tablespoons coconut and the drained pineapple. Add the dry ingredients and mix with a rubber spatula just until blended. Divide the batter among the prepared muffin cups.
Bake the cupcakes until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and let cool completely.
To prepare frosting and finish cupcakes: Beat cream cheese, yogurt, confectioners' sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting on the cooled cupcakes (use a scant 2 tablespoons each) and garnish with coconut, if desired.
To make ahead: Refrigerate the cupcakes for up to 2 days.
2 1/2 fat, 1 1/2 other carbohydrate, 1/2 starch, 1/2 vegetable