– Do not follow ingredients on the back of the cake mix box use the ingredients listed below. – ▢1 box Spice Cake Mix sifted (We used Duncan Hines) – ▢1 cup (121g) all purpose flour – ▢1 cup (200g) granulated sugar – ▢½ (3g) teaspoon salt – ▢1 cup (242g) sour cream – ▢½ cup (118g) milk – ▢3 large egg – ▢1 teaspoon (3g) cinnamon – ▢½ teaspoon (2g) ginger – ▢1 ¼ cups (112g) Grated Carrots (small pieces) – ▢¾ cup (50g )shredded coconut- We used Baker's Angel Flake Sweetened Coconut – ▢4 oz Crushed Pineapple, drained (You can put it in a strainer and let the excess juice drain out) – ▢¾ cup (92g) chopped pecan FOR THE CREAM CHEESE FROSTING – ▢2 sticks (226g) unsalted butter, softened – ▢16 oz cream cheese (We used two 8 oz packages, full fat.) – ▢2 teaspoons (8g) vanilla extract – ▢½ teaspoon (2g) salt 2g – ▢6 cups 690g powdered sugar (Adjust amount slightly up or down to your liking.)
Remove baked cupcakes from pan when safe. We usually do this 5 minutes after baking. Cool completely before frosting.In your mixer, put softened butter. Low to medium speed, mix smooth.
Add vanilla. Slowly stir in powdered sugar. Cover the bowl with a towel to prevent powdered sugar formation. Boost speed and mix until fluffy. Do not overmix or it will soften. Refrigerate briefly to firm up if too soft.
Chilled icing pipes finest. It can be made ahead, refrigerated, and softened (not microwaved) before mixing. Filling cupcake centres with cream cheese frosting is optional, but we adore it!
Test the filling by halving one extra cupcake. We spiralled our cupcakes from the centre with a 2D piping tip. Refrigerate cream cheese-frosted cakes. For optimal flavour and texture, reheat and soften 2 hours before serving.