1 ¼ C War Eagle Mill Organic unbleached all-purpose flour
1 ¼ tsp. Rumford baking powder
1 tsp. Frontier Co-op ground cinnamon, plus extra for dusting
1 tsp. Frontier Co-op ground ginger
½ tsp. kosher salt
¼ tsp. Frontier Co-op ground nutmeg
2 Happy Egg Co large eggs
1 C Wholesome light brown sugar
½ C Spectrum Culinary safflower oil
1 tsp. Frontier Co-op vanilla extract
2 C grated organic carrots
½ C diced organic pineapple
½ C bulk walnuts, roughly chopped
2 Tbsp. unsweetened bulk coconut shreds
Cream Cheese Frosting
16 oz. Organic Valley cream cheese, room temperature
½ C Organic unsalted butter, room temperature
2 C Wholesome powdered sugar
Pinch of Frontier Co-op cinnamon
1 tsp. Frontier Co-op vanilla
Frontier Co-op cinnamon for dusting
For the cake mix:
Preheat oven to 350. Line a muffin tin with liners. Set aside.
Sift together your all-purpose flour, baking powder, cinnamon, ginger, salt, and nutmeg. Set aside.
In the bowl of a stand mixer or large bowl, add your eggs and sugar. Mix until incorporated. Gradually stream in your oil until combined, followed by the vanilla.
Toss your carrots in your dry mixture until they are well coated.
Fold in dry ingredients into the wet, just until combined. Fold in pineapple, walnuts, and coconut.
Scoop batter into muffin tins about 2/3rd of the way full. Tap on the counter a few times to release any air bubbles.
Bake for 18-22 minutes or until a toothpick comes out clean. Remove from oven and allow to cool completely.
Make your frosting while you are waiting for it to cool.
For the cream cheese frosting:
In a stand mixer or a hand mixer, combine your cream cheese and butter. Mix until thoroughly combined.
Add in your powdered sugar and vanilla. Combine. Add more sugar if it is too loose. Add a pinch of cinnamon.
Pipe onto completely cooled cupcakes and top with a dusting of cinnamon and a dried pineapple flower!
For the pineapple flowers:
Preheat your oven to 200 F. Cut the outside part off of your pineapple.
Using a mandoline, carefully slice pineapple.
Using a kitchen towel, dry the slices and remove as much moisture as you can.
Place a cooling rack inside of a baking sheet and place the pineapple slices on the cooling rack. Set them in the oven for 2-3 hours at 200 until they are dried and the edges start to look crisp.
Place each into a muffin tin to shape them. Let me cool there for 24 hours.