Carrot Cake Cupcakes
A perfectly spiced and incredibly moist individual dessert featuring fresh grated carrots, warm cinnamon, and a velvety smooth frosting swirl.
Ingredients
Scale
- 1.5 cups All-Purpose Flour
- 0.5 cup Granulated Sugar
- 0.5 cup Brown Sugar, packed
- 1 teaspoon Baking Soda
- 1.5 teaspoons Ground Cinnamon
- 0.5 teaspoon Salt
- 0.75 cup Vegetable Oil
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1.5 cups Fresh Carrots, finely grated
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners.
- In a large mixing bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Sift the all-purpose flour, baking soda, ground cinnamon, and salt into the wet ingredients and stir until just combined.
- Gently fold in the finely grated carrots until they are evenly distributed throughout the batter.
- Divide the batter evenly among the 12 cupcake liners, filling each about three-quarters full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool completely in the pan before removing them and topping with your favorite frosting.
Notes
- Always grate your carrots fresh for the best moisture levels.
- Avoid over-mixing the batter to keep the cupcakes light and airy.
- Ensure cupcakes are completely cold before frosting to prevent the topping from melting.
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