Carrot Pineapple Cupcakes
Ingredients
- 1 cup white sugar
- ⅔ cup vegetable oil
- 2 large eggs, beaten
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup finely grated carrot
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- ½ cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan or line with paper cups.
- To make the cupcakes: Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.
- Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
- Stir flour mixture into egg mixture until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
- Pour batter into the prepared muffin cups, filling them 3/4 full.
- Bake in the preheated oven until muffin tops spring back when lightly pressed, about 20 minutes. Set aside to cool completely.
- To make the frosting: Cream butter and cream cheese in a bowl with an electric mixer until smooth.
- Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.
Source
Original recipe: View Original