Carrot Pineapple Cupcakes

Ingredients

• 1 cup white sugar
• 2/3 cup vegetable oil
• 2 eggs, beaten
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup finely grated carrot
• 1 cup crushed pineapple, drained
• 1 teaspoon vanilla extract
• 1/2 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 3 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk

Directions

Preheat oven to 375 degrees F (190 degrees C).

Grease 12 muffin cups or line with paper liners.

Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.

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

Stir flour mixture into liquid ingredients until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.

Pour batter into the prepared muffin cups, filling them to the top.

Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Set aside to cool completely.

Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.

Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.