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Thursday, August 25, 2016

Carrot Pineapple Cupcakes

Ingredients

  • Servings: 1
  • 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

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins

  • 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.

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