These moist and delicious carrot and pineapple 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
- white sugar: 1 cup
- vegetable oil: 0.66667 cup
- eggs: 2 piece (beaten)
- ½ cups all-purpose flour: 1 piece
- baking powder: 2 tsp
- baking soda: 1 tsp
- ground cinnamon: 1 tsp
- salt: 0.5 tsp
- finely grated carrot: 1 cup
- pineapple: 1 cup (drained, crushed)
- vanilla extract: 1 tsp
- butter: 0.5 cup (softened)
- cream cheese: 1 pack (8 ounce pack, softened)
- confectioners' sugar: 3 cups
- vanilla extract: 1 tsp
- milk: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan or line with paper cups.
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To make the cupcakes: Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.
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Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
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Stir flour mixture into egg mixture until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
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Pour batter into the prepared muffin cups, filling them 3/4 full.
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Bake in the preheated oven until muffin tops spring back when lightly pressed, about 20 minutes. Set aside to cool completely.
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To make the frosting: Cream butter and cream cheese in a bowl with an electric mixer until smooth.
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Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.
