loveandlemons5.0
Carrot Cake Cupcakes
Packed with warm spices and fresh carrots, these carrot cake cupcakes have a delicious flavor and moist crumb. We love them plain, but they're also fantastic with cream cheese frosting on top!
👥 12 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●measuring cup
- ●pan
📝 Preparation Steps
1
Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with cupcake liners.
2
In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, ginger, and nutmeg.
baking powder2 teaspoonscinnamon1 teaspoon
3
In a large bowl, whisk together the brown sugar, cane sugar, vegetable oil, eggs, milk, and vanilla. Stir in the carrots.
large eggs2
4
Pour the dry ingredients into the wet ingredients and mix until just combined. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
5
Bake for 16 to ⏱️ 20 minutes, or until the cupcakes spring back to the touch and a toothpick inserted comes out clean. Let cool in the pan for ⏱️ 10 minutes, and then transfer to a wire rack to cool completely.
6
Once cool, decorate the cupcakes with cream cheese frosting and crushed pecans, if desired.
Cream cheese frosting, or vegan frosting, optional, for topping
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