Description
These warm and spiced Carrot Cake Cupcakes bring cozy flavors of cinnamon and nutmeg, paired with the crunch of walnuts and topped with creamy frosting. A classic treat reimagined in perfect, fluffy cupcake form.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 cup vegetable oil or melted coconut oil
- 4 large eggs
- 2 cups grated carrots (around 4 medium)
- 1/2 cup crushed, drained pineapple
- 1/2 cup chopped walnuts or pecans
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tray with paper liners.
- In a large bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat together both sugars with the oil until smooth. Add eggs one at a time, mixing after each.
- Gently add dry ingredients to the wet mixture, stirring just until combined.
- Fold in carrots, pineapple, walnuts, and vanilla until evenly distributed.
- Scoop batter into liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then move to a wire rack to cool completely.
Notes
For extra flavor, toss in a handful of raisins or shredded coconut. Store cooled cupcakes in an airtight container, or freeze them for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: carrot cake, cupcakes, cream cheese frosting, spiced dessert