Description
Delicious carrot cake cupcakes topped with creamy frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine oil, brown sugar, granulated sugar, eggs, and vanilla.
- Mix the dry ingredients into the wet ingredients.
- Fold in carrots, pineapple, and walnuts.
- Fill cupcake liners with batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool completely before frosting.
Notes
- Store cupcakes in an airtight container.
- Frosting can be made a day in advance.
- Use finely grated carrots for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: carrot cake cupcakes with cream cheese frosting