Prep Time:
15 Mins
Cook Time:
21 Mins
Other Time:
30 Mins

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place 12 paper muffin cup liners in muffin cups; set aside.

Step 3

Place first 4 ingredients in a large bowl; stir well with a whisk until blended. Stir in carrot and pineapple.

Step 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.

Step 5

Spread about 1 1/2 tablespoons Cream Cheese Frosting on top of each cupcake.

Oxmoor House Healthy Eating Collection

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