Ingredients
12
12 servings
- •1 cup white sugar
- •0.66666668653488 cup vegetable oil
- •2 eggs, beaten
- •1.5 cups all-purpose flour
- •2 teaspoons baking powder
- •1 teaspoon baking soda
- •1 teaspoon ground cinnamon
- •0.5 teaspoon salt
- •1 cup finely grated carrot
- •1 cup crushed pineapple, drained
- •1 teaspoon vanilla extract
- •0.5 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.
Nutritional Facts
Per 12 servings
- Calories: 515
- Carbohydrate: 65g
- Fat: 27g
- Fiber: 1g
- Protein: 4g
- Sugar: 51g
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