The addition of crushed pineapple makes these cupcakes extra moist. To get a more tender cake, grate your own carrot instead of using a package of preshredded matchstick carrots.
Oxmoor House JANUARY 2008
Preheat oven to 350°.
Place 12 paper muffin cup liners in muffin cups; set aside.
Place first 4 ingredients in a large bowl; stir well with a whisk until blended. Stir in carrot and pineapple.
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.
Spread about 1 1/2 tablespoons Cream Cheese Frosting on top of each cupcake.
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