Carrot Pineapple Cupcakes recipe
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Ingredients
- 1 cup white sugar ⅔ cup vegetable oil 2 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
Nutrition Info
- 514.6 caloriescarbohydrate: 64.9 gcholesterol: 72 mgfat: 27.4 gfiber: 0.9 gprotein: 4.4 gsaturatedFat: 11.2 gservingSize: -sodium: 412.2 mgsugar: 51 gtransFat: : -unsaturatedFat: : -
Directions Carrot Pineapple Cupcakes
Directions
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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.