Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hr 10 mins
Servings:
12
Yield:
12 cupcakes
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan or line with paper cups.
To make the cupcakes: 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 egg mixture until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
Pour batter into the prepared muffin cups, filling them 3/4 full.
Bake in the preheated oven until muffin tops spring back when lightly pressed, about 20 minutes. Set aside to cool completely.
To make the frosting: Cream butter and cream cheese in a bowl with an electric mixer until smooth.
Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.
Nutrition Facts (per serving)
| 515 | Calories |
| 27g | Fat |
| 65g | Carbs |
| 4g | Protein |
