Carrot Pineapple Cupcakes
Carrot Pineapple Cupcakes requires roughly 1 hour and 10 minutes from start to finish. One serving contains 499 calories, 4g of protein, and 27g of fat. This vegetarian recipe serves 12. A mixture of sugar, vegetable oil, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. Plenty of people really liked this American dish.
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.