Hawaiian Carrot Pineapple Cupcakes 🌴🍍

Hawaiian Carrot Pineapple Cupcakes 🌴🍍

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)
• 1/2 cup shredded coconut (optional)
• Frosting:
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Pineapple chunks and grated carrot for garnish

Directions:

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger.
In another bowl, beat together vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Fold in grated carrots, crushed pineapple, walnuts, and shredded coconut (if using).
Fill the cupcake liners about 2/3 full with batter.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
Frost the cooled cupcakes and garnish with pineapple chunks and grated carrot.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Kcal: 320 kcal | Servings: 12 cupcakes