Carrot Cake Cupcakes
Make delicious Carrot Cake Cupcakes in just 40 minutes! These moist treats feature grated carrots, pineapple, and warm spices for the perfect easy dessert.
Equipment
- mixing bowl
- oven
- muffin tin
- spatula
- whisk
- measuring cups
- measuring spoons
- knife
- cutting board
- wire rack
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Wet Ingredients
- 2 large eggs at room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3/4 cup vegetable oil or canola oil
- 1 tsp vanilla extract
Mix-ins
- 2 cups finely grated carrots from about 3 medium carrots
- 1/2 cup crushed pineapple well-drained
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In a large bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth and slightly thickened. Gradually whisk in the oil and vanilla extract until the mixture is fully incorporated and glossy.
- Stir the dry flour mixture into the wet ingredients with a spatula until just combined; do not overmix. Gently fold in the grated carrots, drained pineapple, and optional nuts until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The cupcakes should be golden and spring back lightly when touched.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.