Skip to content Skip to sidebar Skip to footer
Home / cake / carrot / cupcakes / recipe

24 Carrot Cake Cupcakes Recipe: Deliciously Sweet & Moist!

Post a Comment

Cream Cheese Frosting Live Well Bake Often
Cream Cheese Frosting Live Well Bake Often from www.livewellbakeoften.com

Are you looking for a delicious and easy-to-make carrot cake cupcake recipe? Look no further! This 24 carrot cake cupcakes recipe is the perfect way to satisfy your sweet tooth. With its moist texture, sweet flavor, and nutty crunch, these cupcakes will have your guests asking for more. Plus, the carrots add a nice touch of nutrition. And, with just a few simple ingredients, you can whip up a batch of these cupcakes in no time!

Ingredients:

For the cupcakes:

  • 2 cups of 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 teaspoon ground ginger
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1/2 cup chopped pecans (optional)

Instructions:

  1. Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a separate bowl, whisk together the oil, brown sugar, granulated sugar, eggs, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Fold in the grated carrots and chopped pecans, if desired.
  6. Divide the batter evenly among the prepared muffin cups.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Allow cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition:

These delicious cupcakes are packed with nutrition. Each cupcake contains approximately 170 calories, 7 grams of fat, 22 grams of carbohydrates, 2 grams of fiber, and 3 grams of protein. The carrots provide a good source of vitamin A, which is essential for healthy vision and immune system function. The pecans add an extra crunch and a boost of healthy fats. Enjoy these carrot cake cupcakes as a sweet treat that is both delicious and nutritious!

Tips & Tricks:

For extra flavor, try substituting the vegetable oil with melted butter. This will give the cupcakes a richer taste. You can also add 1/4 cup of unsweetened coconut flakes for a hint of tropical flavor. If you want to make the cupcakes a bit more indulgent, try drizzling them with a cream cheese icing. For even more sweetness, sprinkle mini chocolate chips on top!

Storage:

These cupcakes are best enjoyed the day they are made, but they will keep for up to two days at room temperature if stored in an airtight container. For longer storage, you can freeze the cupcakes for up to three months. Simply allow them to thaw at room temperature before serving.

Conclusion:

These 24 carrot cake cupcakes are a delicious and easy-to-make treat. With its sweet flavor, moist texture, and nutty crunch, these cupcakes are sure to be a hit at any gathering. Plus, the carrots add a nice touch of nutrition. With just a few simple ingredients, you can whip up a batch of these cupcakes in no time! So, what are you waiting for? Get baking and enjoy these sweet and nutritious treats!


Post a Comment for "24 Carrot Cake Cupcakes Recipe: Deliciously Sweet & Moist!"