Carrot Cupcakes or Cake with Cream Cheese Frosting recipe
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Ingredients
- ½ cup white sugar, or to taste ¾ cup buttermilk 3 eggs ⅓ cup vegetable oil 2 teaspoons vanilla extract, divided 1 (15 ounce) can pineapple chunks, drained 2 cups grated carrots 1 cup sweetened flaked coconut 1 cup all-purpose flour 1 cup whole wheat flour 2 teaspoons baking soda 1 ½ teaspoons salt 1 teaspoon ground cinnamon 2 cups confectioners' sugar 1 (8 ounce) package cream cheese, softened ½ cup butter
Nutrition Info
- 227.5 caloriescarbohydrate: 28.2 gcholesterol: 44 mgfat: 11.9 gfiber: 1.5 gprotein: 3.3 gsaturatedFat: 6 gservingSize: -sodium: 337.7 mgsugar: 19 gtransFat: : -unsaturatedFat: : -
Directions Carrot Cupcakes or Cake with Cream Cheese Frosting
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with cupcake liners.
Mix sugar, buttermilk, eggs, oil, and 1 teaspoon vanilla extract together in a large bowl. Stir in pineapple, carrots, and coconut.
Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl. Stir flour mixture gently into the carrot mixture. Fill lined muffin cups about 3/4-full of batter.
Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Remove from oven and set aside to cool, at least 25 minutes.
Blend confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla extract together in a bowl using an electric mixer until creamy. Frost the cooled cupcakes.