Rating: 4.5 stars
114 Ratings
  • 5 star values: 84
  • 4 star values: 24
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

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 Summary

20 mins
30 mins
1 hr 10 mins
20 mins
1 dozen cupcakes


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

515 calories; protein 4.4g; carbohydrates 64.9g; fat 27.4g; cholesterol 72mg; sodium 412.2mg. Full Nutrition