Carrot Pineapple Cupcakes

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

1
Preheat oven to 375 degrees F (190 degrees C).
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OvenOven
2
Grease 12 muffin cups or line with paper liners.
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Muffin LinersMuffin Liners
3
Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.
Ingredients you will need
Vegetable OilVegetable Oil
Granulated SugarGranulated Sugar
EggEgg
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Mixing BowlMixing Bowl
4
Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
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Baking SodaBaking Soda
CinnamonCinnamon
All Purpose FlourAll Purpose Flour
SaltSalt
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WhiskWhisk
BowlBowl
5
Stir flour mixture into liquid ingredients until thoroughly moistened.
Ingredients you will need
All Purpose FlourAll Purpose Flour
6
Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
Ingredients you will need
Vanilla ExtractVanilla Extract
PineapplePineapple
CarrotCarrot
7
Pour batter into the prepared muffin cups, filling them to the top.
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Muffin LinersMuffin Liners
8
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.
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CupcakesCupcakes
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ToothpicksToothpicks
OvenOven
9
Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
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Cream CheeseCream Cheese
ButterButter
CreamCream
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Hand MixerHand Mixer
BowlBowl
10
Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.
Ingredients you will need
Powdered SugarPowdered Sugar
Vanilla ExtractVanilla Extract
CupcakesCupcakes
FrostingFrosting
MilkMilk
DifficultyExpert
Ready In1 h, 10 m.
Servings12
Health Score1
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