Name: Carrot Cake Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1¾ cups all-purpose flour (spooned and leveled); 2 teaspoons baking powder; 1 teaspoon cinnamon; ¾ teaspoon sea salt; ½ teaspoon baking soda; ½ teaspoon ground ginger; ½ teaspoon nutmeg; ½ cup brown sugar; ½ cup cane sugar; ½ cup vegetable oil; 2 large eggs; ⅓ cup milk; 1 teaspoon vanilla extract; 2 cups finely grated carrots (6½ ounces); Cream cheese frosting; Crushed pecans or walnuts (optional, for topping)

Carrot Cake Cupcakes

Packed with warm spices and fresh carrots, these carrot cake cupcakes have a delicious flavor and moist crumb. We love them plain, but they're also fantastic with cream cheese frosting on top!

45 min total 25 min prep 20 min cook 12

Instructions

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1 Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with cupcake liners.
2 In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, ginger, and nutmeg.
3 In a large bowl, whisk together the brown sugar, cane sugar, vegetable oil, eggs, milk, and vanilla. Stir in the carrots.
4 Pour the dry ingredients into the wet ingredients and mix until just combined. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
5 Bake for 16 to 20 minutes, or until the cupcakes spring back to the touch and a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
6 Once cool, decorate the cupcakes with cream cheese frosting and crushed pecans, if desired.

Carrot Cake Cupcakes

Ingredients

Instructions

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