Pineapple-Carrot Cake Cupcakes With Buttermilk-Cream Cheese Frosting

• 24 paper baking cups
• Vegetable cooking spray
• 3 large eggs
• 1 cup finely grated carrots
• 1 (8-oz.) can crushed pineapple in juice, well drained
• 1 (8-oz.) container sour cream
• 1/2 cup finely chopped toasted pecans
• 1/4 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon vanilla extract
• 1 (18.25-oz.) package white cake mix
• Birds' nests: egg-shaped chocolate-coated malted milk balls; bright green edible paper, cut into strips

1. Preheat oven to 325u0b0. Place baking cups in 2 (12-cup) muffin pans, and lightly coat with cooking spray.
2. Beat eggs at medium speed with an electric mixer 2 minutes. Add carrots and next 7 ingredients, beating well after each addition. Add cake mix, and beat at low speed just until blended. Spoon batter into prepared cups, filling three-fourths full.
3. Bake at 325u0b0 for 25 to 27 minutes or until a wooden pick inserted in center comes out clean. Remove from pans to wire racks, and cool completely (about 45 minutes).
4. Scoop out centers of cupcakes, using a 1-inch melon baller and leaving a 1/2-inch border around edges. Discard or reserve centers for another use. Spoon a heaping tablespoonful Pineapple Filling into center of each cupcake.
5. Pipe cupcakes with Buttermilk-Cream Cheese Frosting.
6. We tested with Wilton Sugar Sheets Edible Decorating Paper.

baking cups, vegetable cooking spray, eggs, carrots, pineapple, sour cream, pecans, vegetable oil, ground cinnamon, ground ginger, vanilla, white cake, chocolate

Taken from www.myrecipes.com/recipe/pineapple-carrot-cake-cupcakes (may not work)