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Carrot Pineapple Cupcakes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Moist carrot-pineapple cupcakes with creamy cream cheese frosting, a simpler and tastier twist on classic carrot cake.
Ingredients:
  • 2 eggs, beaten
  • 0.66666668653488 cup vegetable oil
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup finely grated carrot
  • 1 cup crushed pineapple, drained
  • 0.5 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 3 cups confectioners' sugar
  • 1 tablespoon milk
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and prepare a 12-cup muffin pan by greasing it or lining it with paper cups.
  • Combine white sugar, vegetable oil, and eggs in a large mixing bowl until well mixed.
  • In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt and whisk until well combined.
  • Combine the flour mixture with the egg mixture until well combined. Add in the carrot, pineapple, and 1 teaspoon of vanilla extract.
  • Fill the prepared muffin cups with batter, leaving a 1/4 inch space from the top.
  • Bake in the preheated oven for 20 minutes until muffin tops spring back when lightly pressed. Allow them to cool completely before serving.
  • In a bowl, use an electric mixer to blend butter and cream cheese until smooth to make the frosting.
  • Mix together confectioners' sugar, vanilla extract, and milk until smooth to create a spreadable frosting. Frost the cooled cupcakes generously.

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