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Carrot Cupcakes

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Soft, moist, and warmly spiced carrot cupcakes that deliver all the classic carrot cake flavor in a convenient handheld treat.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs or 2 flax eggs (for vegan)
  • 1/2 cup neutral oil
  • 2 tsp vanilla extract
  • 1 1/2 cups shredded carrots
  • 1/2 cup crushed pineapple (optional)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)
  • Cream cheese frosting or preferred frosting

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a separate bowl, whisk together brown sugar, granulated sugar, eggs (or flax eggs), oil, and vanilla until smooth.
  4. Add dry ingredients to wet ingredients and stir just until combined.
  5. Fold in shredded carrots and any optional add-ins.
  6. Divide batter evenly among cupcake liners, filling each about 2/3 full.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool completely before frosting.
  9. Top with cream cheese or preferred frosting.

Notes

  • Do not overmix to avoid dense cupcakes.
  • Add orange zest for brightness or coconut for extra texture.
  • Use flax eggs and dairy-free frosting for vegan cupcakes.

Nutrition

Find it online: https://thefamilycooking.com/carrot-cupcakes/