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Carrot Pineapple Cupcakes

4

0 min

Carrot Pineapple Cupcakes

Carrot Pineapple Cupcakes Photo 1

Category

Cake Recipes

Time

0 min

Serving

12 persons

Calories

515

Rating

4.00★ (122)

Cuisine

Author: Victoria Buriak
These moist and delicious carrot and pineapple 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.

Ingredients

  • white sugar: 1 cup
  • vegetable oil: 0.66667 cup
  • eggs: 2 piece (beaten)
  • ½ cups all-purpose flour: 1 piece
  • baking powder: 2 tsp
  • baking soda: 1 tsp
  • ground cinnamon: 1 tsp
  • salt: 0.5 tsp
  • finely grated carrot: 1 cup
  • pineapple: 1 cup (drained, crushed)
  • vanilla extract: 1 tsp
  • butter: 0.5 cup (softened)
  • cream cheese: 1 pack (8 ounce pack, softened)
  • confectioners' sugar: 3 cups
  • vanilla extract: 1 tsp
  • milk: 1 Tbsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan or line with paper cups.
    Carrot Pineapple Cupcakes Photo 2
  2. To make the cupcakes: Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.
    Carrot Pineapple Cupcakes Photo 3
  3. Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
    Carrot Pineapple Cupcakes Photo 4
  4. Stir flour mixture into egg mixture until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
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  5. Pour batter into the prepared muffin cups, filling them 3/4 full.
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  6. Bake in the preheated oven until muffin tops spring back when lightly pressed, about 20 minutes. Set aside to cool completely.
    Carrot Pineapple Cupcakes Photo 7
  7. To make the frosting: Cream butter and cream cheese in a bowl with an electric mixer until smooth.
    Carrot Pineapple Cupcakes Photo 8
  8. Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.
    Carrot Pineapple Cupcakes Photo 9

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