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Carrot Pineapple Cupcakes with Cream Cheese Frosting

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Moist carrot pineapple cupcakes topped with rich cream cheese frosting. Perfect for brunch, potlucks, or any occasion.

Ingredients

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  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup canola or vegetable oil
  • 2 large eggs, beaten lightly
  • 1 teaspoon vanilla extract
  • 1 cup finely shredded carrots
  • 1/2 cup crushed pineapple, well-drained
  • 1/2 cup raisins (optional)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 cup unsalted butter, softened
  • 1 3/4 cups powdered sugar
  • 2 teaspoons vanilla extract (for frosting)
  • 1/8 teaspoon salt (for frosting)
  • 1 (8 oz) package cream cheese, softened
  • 1/4 cup caramel topping (for drizzling, optional)
  • 1/3 cup chopped pecans (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together the granulated sugar, all-purpose flour, baking soda, salt, and ground cinnamon.
  3. Make a well in the center of the dry ingredients and add the canola oil, beaten eggs, and vanilla extract. Stir just until combined.
  4. Fold in the shredded carrots, crushed pineapple, raisins, and chopped nuts.
  5. Fill each cupcake liner about 3/4 full and bake for 15 to 16 minutes.
  6. Cool completely before frosting.
  7. Beat the butter, powdered sugar, vanilla extract, and salt until fluffy.
  8. Add the cream cheese and beat until smooth.
  9. Frost the cooled cupcakes, drizzle with caramel, and garnish with chopped pecans.

Notes

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Nutrition

Find it online: https://easydishestomake.com/carrot-pineapple-cupcakes-cream-cheese-frosting/