Carrot Pineapple Cupcakes
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Recipe Summary Carrot Pineapple Cupcakes
These moist and delicious 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.Ingredients | Schwarzwald Cake Recept1 cup white sugar⅔ cup vegetable oil2 eggs, beaten1 ½ cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon ground cinnamon½ teaspoon salt1 cup finely grated carrot1 cup crushed pineapple, drained1 teaspoon vanilla extract½ cup butter, softened1 (8 ounce) package cream cheese, softened3 cups confectioners' sugar1 teaspoon vanilla extract1 tablespoon milkDirectionsPreheat 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.Info | Schwarzwald Cake Receptprep: 20 mins cook: 20 mins additional: 30 mins total: 1 hr 10 mins Servings: 12 Yield: 1 dozen cupcakes
TAG : Carrot Pineapple CupcakesDesserts, Fruit Dessert Recipes, Pineapple Dessert Recipes,