Ingredients

• 1 cup white sugar
• 0.67 cups vegetable oil
• 2 large eggs , beaten
• 1.5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoons salt
• 1 cup finely grated carrot
• 1 cup crushed pineapple , drained
• 1 teaspoon vanilla extract
• 0.5 cups butter , softened
• 1 , 8 ounce
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk

Instructions

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

Nutrition per serving