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Carrot Cake Cupcakes

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Delightful carrot cake cupcakes with a hint of spices and topped with cream cheese frosting.

Ingredients

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  • 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 cup vegetable oil
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 cups grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts (optional)
  • 1 teaspoon vanilla extract
  • Cream cheese frosting (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a mixing bowl.
  3. Mix the oil and sugar until well combined. Add the eggs one at a time, mixing thoroughly after each addition.
  4. Fold in the grated carrots, crushed pineapple, walnuts (if using), and vanilla extract.
  5. Combine the dry ingredients into the wet mixture until just combined.
  6. Fill each cupcake liner about 2/3 full with the batter.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Cool completely before frosting with cream cheese frosting.

Notes

These cupcakes pair well with spiced tea or vanilla lattes.

Nutrition

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