Carrot Cupcakes or Cake with Cream Cheese Frosting recipe

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Ingredients

½ cup white sugar, or to taste
¾ cup buttermilk
3 eggs
⅓ cup vegetable oil
2 teaspoons vanilla extract, divided
1 (15 ounce) can pineapple chunks, drained
2 cups grated carrots
1 cup sweetened flaked coconut
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
2 cups confectioners' sugar
1 (8 ounce) package cream cheese, softened
½ cup butter

Nutrition Info

227.5 calories
carbohydrate: 28.2 g
cholesterol: 44 mg
fat: 11.9 g
fiber: 1.5 g
protein: 3.3 g
saturatedFat: 6 g
servingSize: -
sodium: 337.7 mg
sugar: 19 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with cupcake liners.

  2. Mix sugar, buttermilk, eggs, oil, and 1 teaspoon vanilla extract together in a large bowl. Stir in pineapple, carrots, and coconut.

  3. Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl. Stir flour mixture gently into the carrot mixture. Fill lined muffin cups about 3/4-full of batter.

  4. Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Remove from oven and set aside to cool, at least 25 minutes.

  5. Blend confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla extract together in a bowl using an electric mixer until creamy. Frost the cooled cupcakes.

Recipe Yield

24 cupcakes

Recipe Note

Delicious carrot cupcakes/muffins/cake!

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