Carrot Pineapple Cupcakes

These deliciously moist carrot-pineapple cupcakes are frosted with cream cheese frosting and are much easier to make than traditional carrot cake.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 515 Calories

Ingredients

• 1 teaspoon baking soda
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 2 eggs, beaten
• 1 (8 ounce) package cream cheese, softened
• 3 cups confectioners' sugar
• 1 cup crushed pineapple, drained
• 1 cup finely grated carrot
• 1.5 cups all-purpose flour
• 0.5 teaspoon salt
• 0.5 cup butter, softened
• 0.66666668653488 cup vegetable oil

Recipe Instructions

Step 1

Pour batter into the prepared muffin cups, filling them 3/4 full.

Step 2

Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.

Step 3

Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.

Step 4

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan or line with paper cups.

Step 5

To make the cupcakes: Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.

Step 6

Stir flour mixture into egg mixture until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.

Step 7

Bake in the preheated oven until muffin tops spring back when lightly pressed, about 20 minutes. Set aside to cool completely.

Step 8

To make the frosting: Cream butter and cream cheese in a bowl with an electric mixer until smooth.