Carrot Pineapple Cupcakes

1 . Stage

Preheat oven to 375 degrees F (190 degrees C).

2 . Stage

Grease 12 muffin cups or line with paper liners.

3 . Stage

Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.

4 . Stage

Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.

5 . Stage

Stir flour mixture into liquid ingredients until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.

6 . Stage

Pour batter into the prepared muffin cups, filling them to the top.

7 . Stage

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.

8 . Stage

Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.

9 . Stage

Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.