Pineapple cupcakes

by Catherine McCord

These carrot and pineapple cupcakes are delectable. They’re made with agave nectar instead of sugar. Agave nectar comes from the agave plant. It is a sweet liquid with a consistency a bit smoother than honey. Agave is also low on the glycemic index and is metabolized by your body slower than sugar so it has a less severe effect on blood sugar fluctuations. You can find it at any health food store.

These are a blast to make for a birthday or any special occasion and heavenly tasting to eat!

1 Cup all-purpose (plain) flour
3/4 Tsp Baking Powder
3/4 Tsp Baking Soda
1/2 Tsp Salt
1/2 Tsp Cinnamon
3/4 Cup Agave
1/2 Cup Vegetable Oil
2 Large Eggs
1 1/2 Cup Carrots, peeled and shredded
1/4 Cup Pineapple, drained, crushed in juice

1. Preheat oven to 350F (180C).

2. Sift the flour, baking powder, baking soda, salt and cinnamon into a medium sized bowl.

3. Using a mixer, beat the agave, oil and eggs until thoroughly combined.

4. Slowly add the dry ingredients to the wet ingredients. Scrape down the sides of the mixing bowl.

5. Add the carrots and pineapple and beat until all the ingredients are thoroughly combined.

6. Line 14 1/3 cup muffin cups with paper liners.

7. Scoop batter into cups, filling 3/4 full.

8. Bake for 30 minutes.

9. Cool (cupcakes can be made 1 day ahead, cover and store at room temperature).

10 Spread top of each cupcake with 2 tablespoons of cream cheese icing and serve.

Cream Cheese Icing (Make 2 Cups)

8oz (250g) Cream Cheese, room temperature
1/2 Cup Butter, room temperature
4 Tbsp Agave Nectar
1 Tsp Vanilla

1. Place all the ingredients in a mixer and beat on medium to high speed until fluffy.
2. Spread on cupcakes.





I asked Catherine to submit this recipe as I had seen it on her website Weelicious. Catherine's website is all about fast, easy and fresh baby food, toddler food and recipes for the entire family. I would recommend that you visit the website for some great recipes and baby and toddler tips.

Thanks very much Catherine.