Carrot Pineapple Cupcakes recipe

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1 cup white sugar
⅔ cup vegetable oil
2 eggs, beaten
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup finely grated carrot
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk

Nutrition Info

514.6 calories
carbohydrate: 64.9 g
cholesterol: 72 mg
fat: 27.4 g
fiber: 0.9 g
protein: 4.4 g
saturatedFat: 11.2 g
servingSize: -
sodium: 412.2 mg
sugar: 51 g
transFat: : -
unsaturatedFat: : -


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

  2. Grease 12 muffin cups or line with paper liners.

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

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

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

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

  7. 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.

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

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

Recipe Yield

1 dozen cupcakes

Recipe Note

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.

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