-
-
My review
Carrot Pineapple Cupcakes
Larissa Bergen Smith
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 10 m servings 515 calsOriginal recipe yields 12 servings (1 dozen cupcakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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; 27.4 g fat; 64.9 g carbohydrates; 4.4 g protein; 72 mg cholesterol; 412 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 7697 Ratings
-
-
-
-
-
Most helpful positive review
4/16/2012
I review a lot of recipes, but I'm happy to be the first reviewer of this one. The flavor of these is wonderful and would get five stars on its own. They are moist and fluffy. There are a couple...
Most helpful critical review
1/21/2013
This recipe was good but not great. Admittedly, I made a couple of mods: instead of oil I subbed an equal amount of pineapple juice which made it deliciously moist but baking time needed to be a...
Most helpful
Most positive
Least positive
Newest
4/16/2012
I review a lot of recipes, but I'm happy to be the first reviewer of this one. The flavor of these is wonderful and would get five stars on its own. They are moist and fluffy. There are a couple...
4/29/2012
I heeded the review of Pam-3 boysmama, I did not put milk in the frosting at all and used 3 1/2 cups of confectioners sugar. OMG delicious! I hope there's some left for my bosses birthday on Tue...
4/22/2012
Totally delicious twist on carrot cake. I wish I'd made carrot cake sooner because I totally love it. This recipe was easy enough to follow and turned out perfectly, and this coming from someone...
2/17/2013
After reading some of the reviews, I felt compelled to make some additions to the recipe. I followed the recipe as is, but added 1/2 tsp of ginger, allspice and nutmeg each. Came out very flavor...
8/16/2012
Mmmmmmmmm......so good! They are good with and without the frosting. I was a little nervous because the batter tasted very carroty, but after baking the flavor is amazing!
5/3/2012
I make a lot of cupcakes and am always looking for a new recipe to try. This was my first try at carrot cupcakes. I used butter instead of oil and creamed the butter, sugar and vanilla, then ...
5/31/2012
I sent these to a fundraiser and I had two different people ask if I counld make them for their events.... rave reviews
1/21/2013
This recipe was good but not great. Admittedly, I made a couple of mods: instead of oil I subbed an equal amount of pineapple juice which made it deliciously moist but baking time needed to be a...