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These carrot cupcakes are a moist and delicious dessert!
Carrot cupcakes turn a favorite dessert into delicious cupcake packed with shredded carrot, nuts, and pineapple.
Ingredients for Carrot Cake Cupcakes
Quick and easy, just mix the dry ingredients into the wet, add the goodies, then bake!
- Milk & Vinegar: You can replace this combination with buttermilk. This mixture adds flavor, moisture, and helps the cupcakes rise.
- Flour: All-purpose flour is the base of this recipe, while baking soda is the leavening agent for rise.
- Warm Spices: These add flavor, of course. You can replace them with pumpkin pie spice or add a pinch of nutmeg or cloves for extra warmth.
- White: Is added for sweetness.
- Coconut Oil: Along with applesauce, coconut oil adds moisture. It can be replaced with unsalted butter.
- Eggs: Use large room temperature eggs for better blending.
- Carrots: For the best texture, grate the carrots yourself with the large holes on a box grater.
- Add-Ins: Walnuts add a lovely crunch (substitute pecans), while pineapple adds moisture and flavor. We love raisins and coconut but feel free to mix and match the add ins to your liking.
Frosting Options
How to Make Carrot Cake Cupcakes
Carrot Cake is one of those desserts I’m known for, and I’m always asked to bring it to gatherings.
- Make the soured milk and set aside.
- Whisk the dry ingredients (except sugar) in a medium bowl.
- In a separate bowl, cream the eggs, sugar, and oil until smooth. Stir in applesauce, vanilla, and soured milk (as per the recipe below).
- Add flour and stir until just combined. Fold in carrots, walnuts, pineapple, and raisins.
- Bake in muffin cups until a toothpick comes out clean.
Pro Tips
- Avoid overmixing the batter otherwise, the cupcakes won’t rise properly.
- For best results, use an ice cream scoop to fill the muffin cups for equal-sized cupcakes.
- Wrap the cupcakes separately before freezing so you can add one to a backpack or briefcase and they’ll be thawed in no time!
- For fewer calories, enjoy carrot cake cupcakes with a dusting of powdered sugar or swirl on a tangy cream cheese frosting!
- Or, try this easy icing recipe for decorating cupcakes, too.
Storage
Keep leftover carrot cake cupcakes in a covered container at room temperature for up to 3 days. Freeze the cooled cupcakes in a zippered bag for up to 2 months.
Did your family enjoy these Carrot Cake Cupcakes? Be sure to leave a rating and comment below!
Carrot Cake Cupcakes
Carrot Cake Cupcakes are tender, moist, and fully loaded with pineapple, nuts, raisins, and carrots!
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Preheat the oven to 350°F. Line 24 muffin cups with liners.
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Place the apple cider vinegar in a ¾ cup measuring cup. Fill the remaining space in the cup with milk. Stir and set aside.
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In a medium bowl, whisk flour, baking soda, salt, cinnamon and ginger.
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In a separate bowl, combine sugar, coconut oil, & eggs until smooth. Stir in apple sauce, vanilla, and soured milk.
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Add flour mixture stirring just until combined.
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Fold in carrots, walnuts, pineapple, and raisins. Do not over mix.
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Fill each muffin cup ⅔ full and bake for 18-20 minutes or until an inserted toothpick comes out clean.
Calories: 193 | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 137mg | Potassium: 127mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1515IU | Vitamin C: 0.7mg | Calcium: 23mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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