- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 8-ounce cans crushed pineapple in juice, drained
- 1 cup grated peeled carrots
- 3/4 cup (lightly packed) sweetened flaked coconut
- 1/4 cup chopped pecans
- 1 1/2 ounces imported white chocolate, chopped (about 1/4 cup)
- 1 8-ounce package cream cheese, room temperature
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 teaspoon grated lemon peel
- 1 cup powdered sugar
- Preheat oven to 350°F. Line 12-cup muffin tin with muffin papers. Whisk sugar, oil, and eggs in large bowl to blend. Whisk flour, baking soda, cinnamon, salt, and nutmeg in medium bowl to blend. Stir pineapple, carrots, coconut, and pecans in another medium bowl to blend. Stir flour mixture into egg mixture until just blended. Fold in carrot mixture. Spoon batter into prepared muffin cups, dividing equally. Bake cupcakes until tops are golden brown and tester inserted into centers comes out clean, about 20 minutes. Remove cupcakes from pan and cool completely on rack.
- Melt white chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Using on/off turns, blend cream cheese, butter, lemon peel, and melted white chocolate in processor until smooth. Add powdered sugar; process until smooth. Spread frosting on cupcakes. (Can be made 1 day ahead. Cover and refrigerate.)