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Ingredients
| granulated sugar: 1 cup |
| vegetable oil: 2/3 cup |
| eggs: 2 (beaten) |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| salt: 1/2 tsp |
| carrots (grated): 1 cup (finely grated) |
| crushed pineapple: 1 cup (drained) |
| vanilla extract: 1 tsp |
| salted butter: 1/2 cup (softened) |
| cream cheese: 1 8oz package (softened) |
| powdered sugar (unsifted): 3 cups |
| vanilla extract: 1 tsp |
| 2% milk: 1 Tbl |
Carrot Pineapple Cupcakes
Credit: AllRecipes
User rating:
"These moist and delicious cupcakes are so good that I served them at my wedding reception instead of a traditional wedding cake. They are a hit every time, especially with cream cheese frosting! I have my mom to thank for this awesome recipe."
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Prep Time
20 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Grease 12 muffin cups or line with paper liners.
- 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 liquid ingredients until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
- Pour batter into the prepared muffin cups, filling them to the top.
- Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Set aside to cool completely.
- Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
- Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.