Prep Time::20 mins
Cook Time::20 mins
Additional Time::30 mins
Total Time:: 1 hr 10 mins
Servings::12
Yield::12 cupcakes
Ingredients
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1 cup white sugar
⅔ cup vegetable oil
2 large 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
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan or line with paper cups.
To make the cupcakes: 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 egg mixture until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
Pour batter into the prepared muffin cups, filling them 3/4 full.
Bake in the preheated oven until muffin tops spring back when lightly pressed, about 20 minutes. Set aside to cool completely.
To make the frosting: Cream butter and cream cheese in a bowl with an electric mixer until smooth.
Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.