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Prep Time: 15 Minutes Cook Time: 21 Minutes |
Ready In: 36 Minutes Servings: 1 |
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The addition of crushed pineapple makes these cupcakes extra moist. To get a more tender cake, grate your own carrot instead of using a package of preshredded matchstick carrots. Ingredients:
2/3 cup granulated sugar |
1/4 cup canola oil |
1 large egg |
1 teaspoon vanilla extract |
1 cup grated carrot (about 4 small) |
1 (8-ounce) can crushed pineapple in juice, drained |
1 cup all-purpose flour |
1 teaspoon baking soda |
3/4 teaspoon ground cinnamon |
1/4 teaspoon salt |
cream cheese frosting |
Directions:
1. Preheat oven to 350°.
2. Place 12 paper muffin cup liners in muffin cups; set aside.
3. Place first 4 ingredients in a large bowl; stir well with a whisk until blended. Stir in carrot and pineapple.
4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients in a medium bowl, stirring until blended. Add flour mixture to sugar mixture, stirring just until moist. Spoon batter evenly into prepared muffin cups, filling half full. Bake at 350° for 21 minutes or until a wooden pick inserted in center of cupcake comes out clean. Remove cupcakes from pans; cool on a wire rack.
5. Spread about 1 1/2 tablespoons Cream Cheese Frosting on top of each cupcake.
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