Carrot cupcakes turn a favorite dessert into delicious cupcake packed with shredded carrot, nuts, and pineapple.
Ingredients for Carrot Cake Cupcakes
Quick and easy, just mix the dry ingredients into the wet, add the goodies, then bake!
Milk & Vinegar: You can replace this combination with buttermilk. This mixture adds flavor, moisture, and helps the cupcakes rise. Flour: All-purpose flour is the base of this recipe, while baking soda is the leavening agent for rise. Warm Spices: These add flavor, of course. You can replace them with pumpkin pie spice or add a pinch of nutmeg or cloves for extra warmth. White: Is added for sweetness. Coconut Oil: Along with applesauce, coconut oil adds moisture. It can be replaced with unsalted butter. Eggs: Use large room temperature eggs for better blending. Carrots: For the best texture, grate the carrots yourself with the large holes on a box grater. Add-Ins: Walnuts add a lovely crunch (substitute pecans), while pineapple adds moisture and flavor. We love raisins and coconut but feel free to mix and match the add ins to your liking.
Frosting Options
Vanilla Buttercream Frosting Cream Cheese Frosting Coconut Frosting
How to Make Carrot Cake Cupcakes
Carrot Cake is one of those desserts I’m known for, and I’m always asked to bring it to gatherings.
Storage
Keep leftover carrot cake cupcakes in a covered container at room temperature for up to 3 days. Freeze the cooled cupcakes in a zippered bag for up to 2 months.
Avoid overmixing the batter otherwise, the cupcakes won’t rise properly. For best results, use an ice cream scoop to fill the muffin cups for equal-sized cupcakes. Wrap the cupcakes separately before freezing so you can add one to a backpack or briefcase and they’ll be thawed in no time! For fewer calories, enjoy carrot cake cupcakes with a dusting of powdered sugar or swirl on a tangy cream cheese frosting! Or, try this easy icing recipe for decorating cupcakes, too.
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