Name: Carrot Cake Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: . Dry Ingredients; 1¾ cups all-purpose flour (spooned and leveled); 2 teaspoons baking powder; 1 teaspoon cinnamon; ¾ teaspoon sea salt; ½ teaspoon baking soda; ½ teaspoon ground ginger; ½ teaspoon nutmeg; . Wet Ingredients; ½ cup brown sugar; ½ cup cane sugar; ½ cup vegetable oil; 2 large eggs; ⅓ cup milk; 1 teaspoon vanilla extract; 2 cups finely grated carrots ((6½ ounces)); Cream cheese frosting (or vegan frosting, optional, for topping); Crushed pecans or walnuts (optional, for topping)

Get ready to indulge in some delightful Carrot Cake Cupcakes that are sure to brighten your day! These little treats are moist, packed with flavor, and topped with creamy frosting. Perfect for any occasion!

Tips for Perfect Cupcakes

Be sure to measure your flour correctly by spooning and leveling it off for the best texture. And trust me, the cinnamon and nutmeg make all the difference!

Why You'll Love Them

These cupcakes are not only delicious but also a fun way to enjoy your veggies! The cream cheese frosting adds that perfect sweet touch.

Ingredients

Instructions

Preparation:
Step 1

- Preheat the oven: Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with cupcake liners.
Step 2

- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, ginger, and nutmeg.
Step 3

- Mix wet ingredients: In a large bowl, whisk together the brown sugar, cane sugar, vegetable oil, eggs, milk, and vanilla. Stir in the carrots.
Step 4

- Combine mixtures: Pour the dry ingredients into the wet ingredients and mix until just combined. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
Step 5

- Bake the cupcakes: Bake for 16 to 20 minutes, or until the cupcakes spring back to the touch and a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
Step 6

- Decorate: Once cool, decorate the cupcakes with cream cheese frosting and crushed pecans, if desired.

Nutrition

Calories: 220, Fat: 10g, Carbs: 32g, Protein: 3g

Cooking techniques

Mixing, baking, and decorating are key techniques for making these cupcakes. Whisking the ingredients well ensures a light and fluffy texture, while cooling them properly before frosting keeps everything intact!

Variations or substitutions

For a vegan version, you can substitute eggs with flax eggs and use a plant-based milk. You can also swap the sugar for coconut sugar for a healthier option!

Storage tips

Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them for longer storage!

Notes

Feel free to adjust the spices to your liking. If you love a bit more cinnamon or ginger, go for it!