CookPal AI
Carrot Pineapple Cupcakes

Carrot Pineapple Cupcakes

Cost $10, save $20

Source: Recommended by CookPal

  • 40 Min
  • 12 Servings
  • $10

INGREDIENTS

  • Cupcake Batter

    • 1 cup white sugar
    • ⅔ cup vegetable oil
    • 🥚 2 large 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

  • Frosting

    • 🧈 ½ cup butter, softened
    • 1 (8 ounce) package cream cheese, softened
    • 3 cups confectioners' sugar
    • 1 teaspoon vanilla extract
    • 🥛 1 tablespoon milk

STEPS

1

Preheat the oven to 375°F (190°C). Grease a 12-cup muffin pan or line with paper cups.

2

Combine white sugar, vegetable oil, and eggs in a large mixing bowl and stir thoroughly.

3

Whisk together flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.

4

Stir the dry ingredients into the wet mixture until thoroughly moistened. Add grated carrot, crushed pineapple, and vanilla extract.

5

Divide the batter evenly into the prepared muffin cups, filling each cup about 3/4 full.

6

Bake in the oven for 20 minutes or until muffin tops spring back when lightly pressed. Cool completely before frosting.

7

For the frosting: Cream butter and cream cheese together using an electric mixer until smooth.

8

Gradually beat in confectioners' sugar, vanilla extract, and milk until you achieve a spreadable consistency.

9

Frost the cooled cupcakes with the cream cheese frosting.

NUTRIENTS

Per 1 serving

🔥

515

Calories

  • 4g
    Protein
  • 65g
    Carbs
  • 27g
    Fats

💡 For improved texture, grate the carrots finely and drain the pineapple thoroughly.Use room-temperature butter and cream cheese for smoother frosting.Frost the cupcakes only after they've completely cooled to prevent melting.