Gourmet 24 Karat Cupcakes - Recipe

for the cupcakes:
1 cup all-purpose flour
1/8 tsp. nutmeg
1/8 tsp. ginger
3/4 tsp cinnamon
2 tsp. baking soda
1 cup sugar
2 eggs
1/4 cup melted butter
1/4 cup canned crushed pineapple, drained
1 cup carrots, peeled and diced or shredded

1. Preheat the oven to 325F. Sift the flour, nutmeg, ginger, cinnamon, and baking soda into a medium bowl. In an stand mixer or large bowl, beat the sugar, eggs and butter together until well blended. Add the pineapple and carrots, and mix well. Add the flour mixture to the egg mixture and beat on low speed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 8-10 minutes, rotate the pan and bake for an additional 8-10 minutes. Remove pan from the oven and allow cupcakes to cool completely.

for the frosting:
1 cup + 1 tbsp. cream cheese, room temperature
6 tbsp. unsalted butter, room temperature
4 cups icing sugar
2 1/4 tsp. vanilla extract

2. In a stand mixer or large bowl, beat the cream cheese and butter on medium speed until creamy. In a separate bowl, sift the icing sugar. Add the icing sugar to the butter mixture on low speed until it begins to incorporate. Add the vanilla extract, and beat at medium to high speed until fully incorporated. Frost each cupcake with a piping bag fitted with a large round tip, such as a wilton 1A. Sprinkle the top of each cupcake with edible gold glitter or sprinkles, if desired.

Makes approximately 12 cupcakes