Carrot Pineapple Cupcakes
sugar, cream cheese, flour, pineapple, carrot, butter, eggs, baking powder, milk, baking soda, vanilla, cinnamon
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
Directions for Carrot Pineapple Cupcakes Recipe
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.
Read the full directions on Allrecipes.com
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Servings
1 dozen cupcakes
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