Carrot Pineapple Cupcakes

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 0.5 cup butter softened
• 1 cup carrots finely grated
• 3 cups confectioners' sugar 
• 8 ounce cream cheese softened
• 2  eggs beaten
• 1.5 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 1 tablespoon milk 
• 1 cup pineapple crushed drained
• 0.5 teaspoon salt 
• 1 teaspoon vanilla extract 
• 0.7 cup vegetable oil 
• 1 cup sugar white

Equipment

• bowl
• oven
• whisk
• mixing bowl
• hand mixer
• toothpicks
• muffin liners

Directions

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.
6. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
7. Pour batter into the prepared muffin cups, filling them to the top.
8. 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.
9. Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
10. Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.