Carrot Pineapple Cupcakes

These moist and delicious cupcakes are so good that I served them at my wedding reception instead of a traditional wedding cake. They are a hit every time, especially with cream cheese frosting! I have my mom to thank for this awesome recipe.

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

Ingredients

• ½ cup butter, softened
• 1 teaspoon baking soda
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup white sugar
• 1 ½ cups all-purpose flour
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 2 eggs, beaten
• 1 (8 ounce) package cream cheese, softened
• 3 cups confectioners' sugar
• ⅔ cup vegetable oil
• 1 cup crushed pineapple, drained
• 1 cup finely grated carrot

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Grease 12 muffin cups or line with paper liners.

Step 3

Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.

Step 4

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

Step 5

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

Step 6

Pour batter into the prepared muffin cups, filling them to the top.

Step 7

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.

Step 8

Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.

Step 9

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