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