Description
Indulge in moist and flavorful Carrot Cake Cupcakes that are perfect for any occasion. These tender cupcakes are packed with carrots, pineapple, and warm spices, topped with a creamy frosting.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup applesauce
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup shredded coconut (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix wet ingredients: In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, applesauce, and vanilla until smooth.
- Combine ingredients: Stir in the grated carrots and pineapple. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Add optional ingredients: Fold in the nuts and coconut if using.
- Bake: Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 20–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool and frost: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Frost as desired.
Notes
- These cupcakes pair perfectly with cream cheese frosting.
- Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
