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Carrot Cake Cupcakes: The Best Indulgent Treat You’ll Love

Carrot Cake Cupcakes
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Deliciously moist and flavorful, these carrot cake cupcakes will satisfy your sweet tooth.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate large bowl, beat together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fold in the grated carrots, crushed pineapple, and walnuts if using.
  6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For a richer flavor, add raisins to the batter.
  • Top with cream cheese frosting for the ultimate indulgence.

Nutrition

Keywords: Carrot Cake Cupcakes, dessert, cupcakes, baking

Find it online: https://thehungrytable.net/carrot-cake-cupcakes/