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| Carrot Pineapple Cupcakes |
"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
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 1H10M |
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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.
Notes :
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