Pineapple Carrot Cupcakes

I know that I already have one recipe for Pineapple Carrot Cupcakes but  Chris loves Carrot Cake and Cupcakes. This is similar to the previous recipe, however, I used Balsamic Vinegar in this version. It turn out so well, I had to share the recipe.


2 cups of Flour
2 cups of Sugar
1 teaspoon of Baking Powder
1 1/2 teaspoons of Cinnamon
1/2 teaspoon of Salt
1 1/2 cups of finely shredded Carrots
1/4 cup of Milk with 1/2 teaspoon of Balsamic Vinegar
1/4 cup of Cooking Oil
1 20 ounce can of Crushed Pineapple, drained
3 Eggs
1 teaspoon of Vanilla

Line 18 cupcake cups with paper liners or grease and flour the cupcake tins.  Set aside.
Sift dry ingredients together over a mixing bowl.  Mix dry ingredients with an electric mixer for 5 minutes on low. Set aside.
Combine the rest of the ingredients in a separate bowl. Pour wet ingredients into dry ingredients.  Mix with an electric mixer until combined.
Spoon into prepared cupcake tins, filling 2/3rds of the way full.  Bake at 350 degrees for 20 to 25 minutes or until cake tester comes out clean.  Once the cupcakes are removed from the oven, spoon about a teaspoon of the glaze over each. Remove from the tins to cool. Once the cupcakes have completely cooled, ice with  cream cheese frosting.

Glaze
1/4 cup of Milk with 1/2 teaspoon of Balsamic Vinegar
1/2 cup of Sugar
2 Tablespoons of Light Karo Syrup
1/2 teaspoon of Vanilla

Combine all ingredients except the vanilla in a small saucepan.  Bring to a boil then reduce the heat.  Cook for 4 minutes stirring constantly.  Remove from heat and add vanilla.  Stir to combine.  Spoon over hot cupcakes.

Cream Cheese Frosting
1/4 cup of Butter, softened
1 8-ounce package of Cream Cheese, softened
1 teaspoon of Vanilla
1 box of Powdered Sugar

Beat butter and cream cheese together until smooth.  Add vanilla.  Beat in powdered sugar in 4 or 5 additions. Beat thoroughly after each addition.  Spread on cupcakes once cooled.

Enjoy!

Deloris