Pineapple Carrot Cupcakes with Cinnamon Cream Cheese Icing Courtesy Of: Sysco Corporation Pineapple Carrot Cupcakes with Cinnamon Cream Cheese Icing 24 servings 2 (8 oz.) packages Cream cheese, softened 1 cup Unsalted butter, softened 4 teaspoons Vanilla extract 2 teaspoons Ground cinnamon 8 cups Confectioners’ sugar, sifted 5 Tablespoons Milk 4 Eggs, lightly beaten 2-1/4 cups White sugar 2/3 cups Brown sugar 1 cup Vegetable oil 4 cups Shredded carrots 1 cup Crushed pineapple 3 cups All-purpose flour 2-1/2 teaspoons Baking soda 1 teaspoon Salt 3 teaspoons Ground cinnamon 1 teaspoon Ground nutmeg 1/2 teaspoon Ground ginger 1 cup Chopped walnuts To make icing, beat together cream cheese and butter until smooth. Mix in 2 teaspoons vanilla and 2 teaspoons cinnamon. Gradually beat in confectioners’ sugar until fluffy, then mix in milk.

In a bowl, beat together eggs, white sugar and brown sugar. Mix in the oil and 2 teaspoons vanilla. Fold in the carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg and ginger. Mix into carrot mixture until evenly moist. Fold in walnuts. Transfer to lightly greased muffin cups. Bake for 25 minutes in 350°F oven, or until a toothpick inserted in the center of a muffin comes out clean.

Cool completely on wire racks before icing.