So with the weather getting a little cooler and leaves starting to change, I thought it might be a good idea to add a little Fall flavor into the mix. No, It's not of the Pumpkin Spice variety. I am a fan, but I thought I would stir it up a bit, try something new. Why not try something sweet and something...carrotity? It's sounds like a weird flavor combo, but I promise it is pretty yum. The peeps over at Health.com are not crazy. They are genuises. The calories are a bit on the higher side, but this is a treat so treat yourself, you've earned it. Just use that self-control you've been working on. Have one and give the rest to those rug rats and their little rug rat friends. Enjoy!!
Ingredients: Canned pineapple, whole-wheat flour, all-purpose flour, baking soda, cinnamon, ground ginger, salt, nutmeg, large eggs, canola oil, buttermilk, honey, brown sugar, vanilla extract, grated carrots, cream cheese, confectioners' sugar
1. Preheat oven to 350ºF with racks in upper and lower thirds. Line 2 12-cup muffin tins with 20 paper liners. Drain pineapple, pressing on fruit. Reserve pineapple and 1/4 cup juice separately.
2. Whisk flours, baking soda, cinnamon, ginger, salt and nutmeg. In a large bowl, whisk eggs, oil, buttermilk, honey, brown sugar and vanilla. Stir in flour mixture. Mix in carrots and pineapple.
3. Fill liners almost to top. Bake, switching tins halfway through, until tops spring back when pressed, 14 to 16 minutes. Let cool slightly in tins, then transfer to wire racks to cool completely.
4. Whisk cream cheese, reserved juice and confectioners' sugar until smooth. Spread 1/2 Tbsp. glaze on each cupcake and serve. Refrigerate leftovers.