Carrot Pineapple Cupcakes

Name: Carrot Pineapple Cupcakes
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

16 ingredients

9 steps

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

Directions

1

Preheat oven to 375 degrees F (190 degrees C).
2

Grease 12 muffin cups or line with paper liners.
3

Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.
4

Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
5

Stir flour mixture into liquid ingredients until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
6

Pour batter into the prepared muffin cups, filling them to the top.
7

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.
8

Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
9

Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.