Description
Delight in these moist and flavorful Carrot Cake Cupcakes, perfectly spiced with cinnamon, nutmeg, and ginger. These cupcakes combine grated carrots, crushed pineapple, and optional nuts and coconut for a tender texture and rich taste, making them a wonderful dessert or sweet snack. Ideal for special occasions or everyday indulgence, they pair beautifully with classic cream cheese frosting.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
Optional Ingredients
- 1/2 cup chopped walnuts or pecans
- 1/4 cup shredded coconut
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger until well combined. This ensures even distribution of the leavening agents and spices.
- Combine Wet Ingredients: In a large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, applesauce, and vanilla extract until the mixture is smooth and homogenous. This forms the flavorful base of the cake batter.
- Add Carrot and Pineapple: Stir the finely grated carrots and drained crushed pineapple into the wet ingredients, adding moisture and natural sweetness to the batter.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients while gently mixing until just combined, being careful not to overmix to maintain a tender crumb.
- Fold in Optional Ingredients: If using, gently fold in the chopped walnuts or pecans and shredded coconut for added texture and flavor.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full to allow room for rising during baking.
- Bake: Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are perfectly baked.
- Cool: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely, ensuring they retain their shape and texture.
- Frost and Serve: Once fully cooled, frost with your favorite frosting, such as classic cream cheese frosting, and enjoy!
Notes
- These cupcakes pair perfectly with cream cheese frosting for a rich and tangy complement.
- Store cupcakes in an airtight container in the refrigerator for up to 4 days to maintain freshness.
