Carrot Pineapple Cupcakes

Name: Carrot Pineapple Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Ingredients: 1 cup white sugar; 0.66666668653488 cup vegetable oil; 2 eggs, beaten; 1.5 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 0.5 teaspoon salt; 1 cup finely grated carrot; 1 cup crushed pineapple, drained; 1 teaspoon vanilla extract; 0.5 cup butter, softened; 1 (8 ounce) package cream cheese, softened; 3 cups confectioners' sugar; 1 teaspoon vanilla extract; 1 tablespoon milk

4.7

(121)

96 Reviews

11 Photos

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.

Recipe by Larissa Bergen Smith

Updated on October 7, 2022

close up view of Carrot Pineapple Cupcakes garnished with icing on a cooling rack

11

Prep Time:

20 mins

Cook Time:

20 mins

Additional Time:

30 mins

Total Time:

1 hrs 10 mins

Servings:

12

Yield:

1 dozen cupcakes

Jump to Nutrition Facts

Ingredients

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

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 Facts (per serving)

515	Calories
27g	Fat
65g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 515
% Daily Value *
Total Fat 27g	35%
Saturated Fat 11g	56%
Cholesterol 72mg	24%
Sodium 412mg	18%
Total Carbohydrate 65g	24%
Dietary Fiber 1g	3%
Total Sugars 51g
Protein 4g
Vitamin C 3mg	13%
Calcium 79mg	6%
Iron 1mg	7%
Potassium 111mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.