Carrot Cake Cupcakes
User Reviews
4.9
Carrot Cake Cupcakes
Description
These Carrot Cake Cupcakes bring together classic flavors like cinnamon and ginger infused into a batter with shredded carrots, chopped walnuts, crushed pineapple, and raisins. The inclusion of apple cider vinegar and milk produces a slight tang to balance the sweetness from sugar and fruits. Coconut oil and applesauce add moisture and tenderness.
The method involves mixing dry ingredients separately then combining them with wet ingredients and folding in the flavorful additions like carrots, nuts, pineapple, and raisins just before baking. Baking in lined muffin cups ensures even cooking and easy portioning.
The resulting cupcakes have a tender crumb with bits of fruit and nut scattered throughout, offering a moist mouthfeel and spice warmth. They can be served plain or topped with frosting to add richness and sweetness suitable for celebrations or everyday indulgence.
Ingredients
- 2 teaspoons apple cider vinegar
- ¾ cup milk whole
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 ¼ teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 ½ cups granulated sugar
- ½ cup coconut oil room temperature
- 3 large egg room temperature
- ¼ cup applesauce room temperature, unsweetened
- 1 teaspoon vanilla extract
- 2 cups carrot shredded
- 1 cup walnuts chopped
- 8 ounces pineapple drained, 1 can, crushed
- 1 cup raisins or flaked coconut
Instructions
- Preheat the oven to 350°F. Line 24 muffin cups with liners.
- Place the apple cider vinegar in a ¾ cup measuring cup. Fill the remaining space in the cup with milk. Stir and set aside.
- In a medium bowl, whisk flour, baking soda, salt, cinnamon and ginger.
- In a separate bowl, combine sugar, coconut oil, & eggs until smooth. Stir in apple sauce, vanilla, and soured milk.
- Add flour mixture stirring just until combined.
- Fold in carrots, walnuts, pineapple, and raisins. Do not over mix.
- Fill each muffin cup ⅔ full and bake for 18-20 minutes or until an inserted toothpick comes out clean.
Notes
- Top cupcakes with vanilla buttercream or cream cheese frosting to enhance flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193 | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 21mg | 7% |
| Sodium | 137mg | 6% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 1515IU | 30% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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