Ingredients
240 g white sugar
160 g vegetable oil
2 eggs, beaten
180 g all-purpose flour
10 g baking powder
5 g baking soda
2 g ground cinnamon
3 g salt
140 g finely grated carrot
240 g crushed pineapple, drained
5 g vanilla extract
115 g butter, softened
225 g cream cheese, softened
360 g confectioners' sugar
5 g vanilla extract
15 mL milk
Directions
Step 1
Preheat the oven to 190°C (375°F). Grease a 12-cup muffin pan or line with paper cups.
Step 2
In a large mixing bowl, combine white sugar, vegetable oil, and beaten eggs.
Step 3
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
Step 4
Stir the flour mixture into the egg mixture until well combined. Mix in grated carrot, crushed pineapple, and vanilla extract.
Step 5
Fill the prepared muffin cups 3/4 full with the batter.
Step 6
Bake in the preheated oven for about 20 minutes or until the cupcake tops spring back when lightly pressed. Allow to cool completely.
Step 7
To make the frosting, cream together the butter and cream cheese in a bowl using an electric mixer until smooth.
Step 8
Beat in confectioners' sugar, vanilla extract, and milk until the frosting is smooth and spreadable. Frost the cooled cupcakes.