Description
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
- ⅔ cup vegetable oil
- 2 eggs, beaten
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup finely grated carrot
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- ½ cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr 10 mins
Servings: 12