Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 cup finely grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)
1/2 cup shredded coconut (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Directions:
Prepare the Cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, beat together oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Gradually mix in the dry ingredients. Fold in grated carrots, crushed pineapple, walnuts, and coconut (if using). Divide batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Prepare the Cream Cheese Frosting: In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until well combined. Stir in vanilla extract.
Frost and Decorate: Once cupcakes are completely cooled, frost with cream cheese frosting. Decorate as desired.
Prep Time: 20 mins | Cooking Time: 25 mins | Total Time: 1 hr (including cooling and frosting)
Kcal: 320 | Servings: 12
