Description
These Super Moist Carrot Cake Cupcakes are a delightful treat that perfectly balances the sweetness of carrots with warm spices. Topped with cream cheese frosting, they are a must-try for any dessert lover.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients:
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients:
- 2 cups finely grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Combine wet ingredients: In a large bowl, mix oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla until well blended.
- Blend ingredients: Gradually add dry ingredients to wet ingredients until just combined. Fold in carrots, pineapple, and nuts.
- Fill cupcake liners: Divide batter among liners, filling each about ¾ full.
- Bake: Bake for 20–22 minutes until a toothpick inserted into the center comes out clean.
- Cool and serve: Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cupcakes pair perfectly with cream cheese frosting.
- You can substitute applesauce with more oil for a richer texture.
- Omit nuts for a nut-free version.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 21g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
