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Ingredients
Cupcakes:
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2 cups cake flour
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2 teaspoons ground cinnamon
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1 ½ teaspoons baking soda
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1 teaspoon baking powder
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1 teaspoon salt
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2 cups white sugar
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1 ½ cups vegetable oil
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4 eggs
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2 cups grated carrots
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1 (8 ounce) can crushed pineapple, drained
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1 tablespoon cake flour
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½ cup chopped walnuts
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½ cup semisweet chocolate chips
Frosting:
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½ cup butter
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1 (8 ounce) package cream cheese, softened
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1 tablespoon vanilla extract
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2 cups confectioners' sugar, or more as needed
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1 tablespoon lemon juice
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3 drops orange food coloring
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1 (1.5 ounce) tube black decorating gel
Directions
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Preheat oven to 325 degrees F (165 degrees C). (If using a countertop induction oven, preheat to 325 degrees F.) Grease 12 pumpkin-shaped cupcake molds (silicon molds work well).
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Sift 2 cups cake flour, cinnamon, baking soda, baking powder, and salt together in a bowl. Mix in sugar, oil, and eggs until combined. Stir carrots and pineapple into the batter.
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Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.
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Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.
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Bake in preheated oven (or countertop induction oven) until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes (or 15 to 20 minutes in the countertop induction oven). Cool to room temperature, 15 to 20 minutes; remove from molds.
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Combine butter, cream cheese, and vanilla extract in a bowl; beat with an electric mixer until well blended, 4 to 6 minutes. Mix in confectioners' sugar on low speed, 1/2 cup at a time, until frosting is smooth and spreadable. Add lemon juice and orange food coloring; stir until combined. Refrigerate until set, 15 to 20 minutes.
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Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.
Nutrition Facts (per serving)
818 | Calories |
49g | Fat |
89g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 818 | |
% Daily Value * | |
Total Fat 49g | 63% |
Saturated Fat 16g | 80% |
Cholesterol 103mg | 34% |
Sodium 595mg | 26% |
Total Carbohydrate 89g | 33% |
Dietary Fiber 2g | 6% |
Total Sugars 60g | |
Protein 7g | 15% |
Vitamin C 4mg | 4% |
Calcium 74mg | 6% |
Iron 3mg | 15% |
Potassium 182mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.