Description
Welcome to a world of sweetness with my Carrot Cake Cupcakes Delight! If you’re like me, bustling through a busy day and craving something delicious yet simple, you’ve arrived at the right recipe. These cupcakes transform humble ingredients into delightful treasures, bursting with flavor.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated carrots (about 3 medium carrots)
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a standard muffin tray with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.
- In a large mixing bowl, whisk together the vegetable oil and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Fold the grated carrots and crushed pineapple into the wet mixture until evenly distributed. If you’re adding nuts and raisins, fold them in as well.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing; a few lumps are okay.
- Using a cookie scoop or spoon, fill each cupcake liner about ¾ full with the batter.
- Place the muffin tray in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, remove the cupcakes from the oven and let them cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, frost with your favorite cream cheese frosting if desired. Garnish with a sprinkle of chopped nuts or a sprinkle of cinnamon for added flair.
- Enjoy the deliciousness of your homemade carrot cake cupcakes with a cup of tea or coffee!
Notes
- Make sure to drain the crushed pineapple well to avoid excess moisture in the batter.
- You can substitute the walnuts or pecans with other nuts or omit them altogether based on preference.
- For a vegan version, you can replace eggs with flaxseed meal mixed with water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg