Carrot Cupcakes or Cake with Cream Cheese Frosting

A crowd-pleasing dessert, these carrot cupcakes are topped with cream cheese frosting and full of pineapple, coconut, and whole wheat flour.

• Preparation Time: 40 mins
• Cooking Time: 15 mins
• Total Time: 55 mins
• Calories: 228 Calories

Ingredients

• 1 cup all-purpose flour
• ½ cup butter
• ⅓ cup vegetable oil
• 1 teaspoon ground cinnamon
• 3 eggs
• 2 teaspoons baking soda
• 1 ½ teaspoons salt
• 2 cups confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• ¾ cup buttermilk
• 1 cup whole wheat flour
• 2 cups grated carrots
• 1 cup sweetened flaked coconut
• 1 (15 ounce) can pineapple chunks, drained
• ½ cup white sugar, or to taste
• 2 teaspoons vanilla extract, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with cupcake liners.

Step 2

Mix sugar, buttermilk, eggs, oil, and 1 teaspoon vanilla extract together in a large bowl. Stir in pineapple, carrots, and coconut.

Step 3

Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl. Stir flour mixture gently into the carrot mixture. Fill lined muffin cups about 3/4-full of batter.

Step 4

Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Remove from oven and set aside to cool, at least 25 minutes.

Step 5

Blend confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla extract together in a bowl using an electric mixer until creamy. Frost the cooled cupcakes.