Description
Delight in these moist and flavorful Carrot Cake Cupcakes, perfectly spiced with cinnamon, nutmeg, and ginger. Packed with grated carrots, pineapple, and optional nuts and coconut, these cupcakes offer a delightful texture and sweet taste. Ideal for celebrations or an everyday treat, they pair beautifully with cream cheese frosting.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple (drained)
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/4 cup shredded coconut
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal of cupcakes after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. This creates the flavorful base for your cupcakes.
- Combine Wet Ingredients: In a large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, applesauce, and vanilla extract until the mixture becomes smooth and uniform.
- Add Carrots and Pineapple: Stir in the finely grated carrots and drained crushed pineapple into the wet mixture, providing moisture and sweet natural flavors.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overmixing which can make cupcakes dense.
- Fold in Optional Add-ins: Gently fold in chopped nuts and shredded coconut if using, for added texture and flavor complexity.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting or serving.
- Frost and Serve: Once cooled, frost the cupcakes as desired—cream cheese frosting is highly recommended for a classic pairing.
Notes
- These cupcakes pair perfectly with cream cheese frosting for a rich, tangy contrast.
- Store in an airtight container in the refrigerator for up to 4 days to keep them fresh.
