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.
Original recipe makes 1 dozen cupcakes
Ingredients
1 cup white sugar
2/3 cup vegetable oil
2 eggs, beaten
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup finely grated carrot
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon milk
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PREP
20 mins
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COOK
20 mins
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READY IN
1 hr 10 mins
Directions
- 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.
Nutrition
Calories: 515 kcal
Carbohydrates: 64.9 g
Cholesterol: 76 mg
Fat: 27.4 g
Fiber: 0.9 g
Protein: 4.4 g
Sodium: 412 mg