Cupcakes 58, 59 and 60! Coconut, Carrot and Pumpkin

A trio of cupcakes for Christmas dinner. A little something to appease all the "likes and dislikes" that come with a family gathering. I especially liked the Carrot Cake cupcakes, nice and moist.

Carrot Cake Cupcakes

2 eggs, room temperature
1 1/8 c sugar
1/3 c brown sugar
1/2 c canola oil
1 t vanilla
2 c shredded carrots
1/2 c crushed pineapple
1 1/2 c AP flour
1 1/4 t baking soda
1/2 t salt
1 1/2 t ground cinnamon
1/2 t ground nutmeg
1/4 t ground ginger
1 c walnuts, chopped

Preheat oven to 350. Line wells of cupcake pans with liners. In small bowl combine flour, baking soda, salt and spices, set aside. In large mixing bowl combine eggs and sugars, (I used a hand mixer) mix well. Add oil mixing well. Fold in carrots and pineapple. Slowly fold in flour mixture into sugar/egg batter. Mix well. Add walnuts. Fill muffin cups 3/4 full. Bake 20-25 minutes. Cool on wire racks.

White Chocolate Cinnamon Buttercream

4 oz white chocolate, melted and cooled
16 ozs cream cheese, room temperature
1/2 c butter
4 c powdered sugar
2 t cinnamon
2 t vanilla
pinch of salt
2 T cream

In bowl of standing mixer, combine cream cheese and butter, whip until light and fluffy. Add white chocolate, cinnamon and vanilla, beat well. Add powdered sugar in 3 increments, mixing well. Add cream, beat on high for two minutes.

Pumpkin Cheesecake Cupcakes

For the crust
1 1/2 c finely ground gingersnaps
1 1/2 c toasted, candied, finely ground pecans
1/4 c brown sugar
1/4 c butter, melted

Combine gingersnaps, pecans and sugar mixing well. Add butter and combine. Press crust, about 1 T per cupcake well, into lined cupcake pans. Set aside.

For chessecake
2, 8 ounce, bars of cream cheese, room temperature
1/c c white sugar
1/2 t vanilla
2 eggs, room temperature
1/2 c canned pumpkin
1/2 t cinnamon
1/4 t ground cloves
1/4 t ground nutmeg
pinch of salt

In bowl of standing mixer, combine cream cheese and sugar, beating well. Add vanilla and eggs, beat until smooth. Add pumpkin and spices stir until combined. Fill cupcake wells until almost full. Cheesecake does not rise, much. Bake 350, for 18-22 minutes. Cool on wire rack.

Coconut Cupcakes with Coconut Cream cheese frosting
3/4 c butter, at room temperature
1 1/4 c sugar
3 eggs, at room temperature
1 c canned coconut milk
1 t vanilla
1 t coconut extract
2 1/2 c cake flour
1 t salt
1 t baking powder
1/2 c sweetened coconut

Preheat oven to 350. Line 18 wells of cupcake pan with liners. In small bowl combine flour, salt and baking powder, set aside. In bowl of standing mixer cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well. Add vanilla and coconut extracts. Alternately add flour and coconut milk in three increments, mixing well with each addition. Fill cupcake wells 3/4 full, bake 18-22 minutes. Cool on wire rack.

Coconut Cream Cheese Frosting
1/2 c butter, room temperature
8 oz cream cheese, room temperature
3/4 c powdered sugar
1 t vanilla
1 t coconut extract
1/2 c sweetened coconut

In bowl of standing mixer whip butter and cream cheese until light and well combined. Add extracts and salt, mix well. Add powdered sugar and mix on high 2-3 minutes until combined. Add coconut and mix to combine.