Carrot and Pineapple Cupcakes
Filled with carrots and pineapple, these cupcakes are moist and delicious! Top them with browned butter frosting for the ultimate treat!
Servings 12 Cupcakes
Calories 261kcal
Ingredients
- 3 large carrots about 10 oz., peeled
- ⅔ C crushed pineapple well drained
- 1 C sugar
- 1 ⅔ C all-purpose flour
- ¼ teaspoon salt
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ C canola oil
- 3 lg. eggs
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°
- Combine grated carrots with sugar, flour, salt, baking powder, baking soda, and spices.
- Add the pineapple and mix until just combined.
- Wisk the eggs, oil, and vanilla in a separate bowl and pour into the carrot mixture, stirring until just combined and no dry spots remain. Don’t be tempted to keep mixing!
- Scoop batter into muffin liners inserted into a cupcake pan and bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool completely and frost with Brown Butter Cream Cheese Frosting.
Nutrition
Serving: 1cupcake | Calories: 261kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 52mg | Sodium: 108mg | Potassium: 218mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3100IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1.3mg