Carrot Pineapple Cupcakes

1 cup white sugar

⅔ cup vegetable oil

2 eggs, beaten

1 ½ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

1 cup finely grated carrot

1 cup crushed pineapple, drained

1 teaspoon vanilla extract

½ cup butter, softened

1 (8 ounce) package cream cheese, softened

3 cups confectioners sugar

1 teaspoon vanilla extract

1 tablespoon milk

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

Grease 12 muffin cups or line with paper liners.

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

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

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

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

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.

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

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