Ingredients
Scale
- 1 3/4 cups flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup 8 ounces sour cream
- 4 tablespoons unsalted butter (melted)
- 2 large eggs (lightly beaten)
- 1 cup 2 medium carrots, grated on the small size grate
- 1 – 8 ounce can crushed pineapple
- 3 tablespoons macadamia nuts toasted (small chop (optional))
- 1/3 cup powdered sugar
- 2 tablespoons pineapple juice (reserved from can of crushed pineapple)
Instructions
- Preheat oven to 375 degrees F. Line a 12 cup muffin tin with cupcake liners.
- Whisk together the flour, sugar, cinnamon, ginger, baking powder, baking soda and salt in a large bowl until all the ingredients are incorporated.
- In a small bowl, whisk together the sour cream and butter until smooth. Whisk in the eggs until well combined.
- Make a well in the center of the dry ingredient bowl, and with a rubber spatula mix in the sour cream mixture until well incorporated and no dry spots remain. Gently fold in the carrots. Using a strainer over a small bowl, dump the pineapple from the can into the strainer and drain out the pineapple juice.
- Reserve 3 tablespoons of juice for the icing drizzle and pour the remaining juice and pineapple into the bowl you were straining over. Gently fold the crushed pineapple into the batter.
- Spoon the batter into the cupcake liners filling them to the top and sprinkle the macadamia nuts over the top of the batter.
- Bake in the lower third of the oven at 375 degrees for 20 minutes or until a toothpick inserted in the center comes out clean.
- Category: Breakfast