Carrot Cupcakes

Ingredients

• 2/3 cup granulated sugar
• 1/4 cup canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated carrot (about 4 small)
• 1 (8-ounce) can crushed pineapple in juice, drained
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Cream Cheese Frosting
• Cream Cheese Frosting

Preparation

1. Preheat oven to 350°.
2. Place 12 paper muffin cup liners in muffin cups; set aside.
3. Place first 4 ingredients in a large bowl; stir well with a whisk until blended. Stir in carrot and pineapple.
4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients in a medium bowl, stirring until blended. Add flour mixture to sugar mixture, stirring just until moist. Spoon batter evenly into prepared muffin cups, filling half full. Bake at 350° for 21 minutes or until a wooden pick inserted in center of cupcake comes out clean. Remove cupcakes from pans; cool on a wire rack.
5. Spread about 1 1/2 tablespoons Cream Cheese Frosting on top of each cupcake.