Description
These moist and spiced carrot cake cupcakes are a delightful treat, perfectly balanced with warm cinnamon, nutmeg, and ginger. Made with grated carrots, crushed pineapple, and optional nuts and raisins, they offer a tender crumb and rich flavor. Ideal for serving with cream cheese frosting, these cupcakes are simple to prepare and great for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup crushed pineapple, drained
Optional Ingredients
- ½ cup chopped walnuts or pecans
- ½ cup raisins
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and facilitate easy removal of the cupcakes.
- 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 to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In a large bowl, beat the eggs, vegetable oil, unsweetened applesauce, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and well incorporated for a uniform batter.
- Add Carrots and Pineapple: Fold the finely grated carrots and drained crushed pineapple gently into the wet mixture, ensuring even distribution without overmixing.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet batter, stirring gently until just combined to avoid overworking the batter which could lead to dense cupcakes.
- Add Optional Mix-ins: If using, fold in the chopped walnuts or pecans and raisins carefully to incorporate them throughout the batter.
- Fill Cupcake Liners: Divide the batter evenly among the paper-lined muffin cups, filling each about ¾ full to allow room for rising during baking.
- 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 they are fully baked.
- Cool: Let the cupcakes cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before applying any frosting or serving.
Notes
- These cupcakes pair perfectly with cream cheese frosting for a classic carrot cake flavor.
- For a lighter version, omit the nuts and raisins.
- Store unfrosted cupcakes at room temperature for up to 2 days or refrigerate frosted cupcakes for up to 5 days to maintain freshness.
