Carrot Pineapple Cupcakes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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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. Ingredients:
1 cup white sugar |
2/3 cup vegetable oil |
2 eggs, beaten |
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1 cup finely grated carrot |
1 cup crushed pineapple, drained |
1 teaspoon vanilla extract |
1/2 cup butter, softened |
1 (8 ounce) package cream cheese, softened |
3 cups confectioners' sugar |
1 teaspoon vanilla extract |
1 tablespoon milk |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Grease 12 muffin cups or line with paper liners.
3. Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.
4. Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
5. Stir flour mixture into liquid ingredients until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
6. Pour batter into the prepared muffin cups, filling them to the top.
7. 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.
8. Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
9. Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.
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