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Carrot Cake Cupcakes Recipe

Carrot Cake Cupcakes Recipe

Delicious and moist carrot cake cupcakes perfect for any occasion.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 1.5 cups grated carrots about 3 medium carrots
  • 2 large eggs at room temperature
  • 0.5 cup vegetable oil
  • 0.5 cup crushed pineapple drained
  • 1 teaspoon vanilla extract

Instructions

Preparation Steps

  • Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  • In a large bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, and salt.
  • Add the grated carrots, eggs, oil, pineapple, and vanilla to the dry ingredients and mix until well combined.
  • Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These cupcakes can be stored in an airtight container for up to 3 days at room temperature.