These moist and delicious carrot and pineapple 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.

Ingreadients:

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

Direction

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan or line with paper cups.
2. To make the cupcakes: Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.
3. Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
4. Stir flour mixture into egg mixture until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
5. Pour batter into the prepared muffin cups, filling them 3/4 full.
6. Bake in the preheated oven until muffin tops spring back when lightly pressed, about 20 minutes. Set aside to cool completely.
7. To make the frosting: Cream butter and cream cheese in a bowl with an electric mixer until smooth.
8. Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.