Carrot Cupcakes

Name: Carrot Cupcakes
Ingredients: 2/3 cup granulated sugar; 1/4 cup canola oil; 1 large egg; 1 teaspoon vanilla extract; 1 cup grated carrot (about 4 small); 1 (8-ounce) can crushed pineapple in juice, drained; 1 cup all-purpose flour; 1 teaspoon baking soda; 3/4 teaspoon ground cinnamon; 1/4 teaspoon salt; Cream Cheese Frosting

11 ingredients

5 steps

Ingredients

2/3 cup granulated sugar
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup grated carrot (about 4 small)
1 (8-ounce) can crushed pineapple in juice, drained
1 cup all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
Cream Cheese Frosting

Directions

1

Preheat oven to 350°.
2

Place 12 paper muffin cup liners in muffin cups; set aside.
3

Place first 4 ingredients in a large bowl; stir well with a whisk until blended. Stir in carrot and pineapple.
4

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients in a medium bowl, stirring until blended. Add flour mixture to sugar mixture, stirring just until moist. Spoon batter evenly into prepared muffin cups, filling half full. Bake at 350° for 21 minutes or until a wooden pick inserted in center of cupcake comes out clean. Remove cupcakes from pans; cool on a wire rack.
5

Spread about 1 1/2 tablespoons Cream Cheese Frosting on top of each cupcake.