Carrot cake cupcakes
Carrot cake cupcakes are a wonderful option for a dessert, all year round! The delicious combination of carrots and spices, make this classic treat a great choice for any get-together!
Ingredients
- 1 1/2 cups all-purpose flour sifted
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup vegetable oil
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup grated carrots
- 1/2 cup crushed pineapples
- 1/4 cup chopped peanuts or pecans optional
- 2 cups cream cheese for frosting
Instructions
- Preheat oven to 350 degrees Fahrenheit and line the cupcake pan with cupcake liners.
- Whisk together flour, baking powder, baking soda, salt, and set aside.
- Using a stand mixer, mix the oil and sugars until well combined. Add the dry mixture, water, vanilla extract, and mix. Then slowly add the eggs, one at a time.
- Remove from the stand mixer and fold in the grated carrots, pineapples, crushed peanuts or pecans.
- Scoop out batter into the prepared muffin tins, fill about ¾ full
- Bake in the oven for 20-25 minutes.
- Allow to completely cool before adding your desired frosting.
Nutrition
Serving: 1cupcakeCalories: 457kcalCarbohydrates: 34gProtein: 10gFat: 32gSaturated Fat: 20gTrans Fat: 1gCholesterol: 192mgSodium: 414mgPotassium: 207mgFiber: 1gSugar: 21gVitamin A: 2514IUVitamin C: 2mgCalcium: 98mgIron: 2mg
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