Spiced Fruit Cupcakes

Ingredients

     

    • 2-1/4 cups all-purpose flour
    • 1 tablespoon baking powder
    • 2 teaspoons ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon salt
    • 1 cup brown sugar
    • 2/3 cup white sugar
    • 1 cup flaked coconut
    • 2 eggs
    • 1/2 cup vegetable oil
    • 1/2 cup buttermilk
    • 3 carrots,
    • 1 tablespoon vanilla extract
    • 1 cup sifted powdered sugar
    • 1 teaspoon ground cinnamon
    • 2 tablespoons buttermilk

    Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners. In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut. In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture.

    Mix until batter is moistened. Fill muffin cups 3/4 full.Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.

    Allow to cool. In a small bowl, combine confectioners’ sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.

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