Description
Deliciously moist carrot cake cupcakes topped with a creamy cream cheese frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapples, drained
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat together granulated sugar, brown sugar, and oil until smooth. Then add eggs one at a time, mixing well.
- Gradually mix the dry ingredients into the wet ingredients.
- Fold in grated carrots and crushed pineapples.
- Divide the batter among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool completely before frosting with cream cheese frosting.
Notes
- For extra flavor, add walnuts or raisins.
- Make sure the cupcakes are completely cool before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg