Ann's Chocolate Chip Carrot Cake Pumpkins

Ingredients

• 2 cups cake flour
• 2 teaspoons ground cinnamon
• 1.5 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups white sugar
• 1.5 cups vegetable oil
• 4 eggs
• 2 cups grated carrots
• 1 can crushed pineapple , 8 ounce
• 1 tablespoon cake flour
• 0.5 cups chopped walnuts
• 0.5 cups semisweet chocolate chips

Instructions

1. 1

   Preheat oven to 325 degrees F (165 degrees C). (If using a countertop induction oven, preheat to 325 degrees F.) Grease 12 pumpkin-shaped cupcake molds (silicon molds work well).

2. 2

   Sift 2 cups cake flour, cinnamon, baking soda, baking powder, and salt together in a bowl. Mix in sugar, oil, and eggs until combined. Stir carrots and pineapple into the batter.

3. 3

   Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.

4. 4

   Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.

5. 5

   Bake in preheated oven (or countertop induction oven) until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes (or 15 to 20 minutes in the countertop induction oven). Cool to room temperature, 15 to 20 minutes; remove from molds.

6. 6

   Combine butter, cream cheese, and vanilla extract in a bowl; beat with an electric mixer until well blended, 4 to 6 minutes. Mix in confectioners' sugar on low speed, 1/2 cup at a time, until frosting is smooth and spreadable. Add lemon juice and orange food coloring; stir until combined. Refrigerate until set, 15 to 20 minutes.

7. 7

   Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.