Delicious carrot cupcakes/muffins/cake!

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Recipe Summary

prep:
40 mins
cook:
15 mins
additional:
25 mins
total:
1 hr 20 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with cupcake liners.

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  • Mix sugar, buttermilk, eggs, oil, and 1 teaspoon vanilla extract together in a large bowl. Stir in pineapple, carrots, and coconut.

  • Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl. Stir flour mixture gently into the carrot mixture. Fill lined muffin cups about 3/4-full of batter.

  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Remove from oven and set aside to cool, at least 25 minutes.

  • Blend confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla extract together in a bowl using an electric mixer until creamy. Frost the cooled cupcakes.

Cook's Note:

This can be baked in two 8-inch round pans.

Nutrition Facts

228 calories; protein 3.3g 7% DV; carbohydrates 28.2g 9% DV; fat 11.9g 18% DV; cholesterol 44mg 15% DV; sodium 337.7mg 14% DV. Full Nutrition
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