Ingredients for Carrot Cake Cupcakes
- Sugar
- Vegetable Oil
- Pure Vanilla Extract
- Extra Large Eggs
- All Purpose Flour
- Ground Cinnamon
- Ground Nutmeg
- Ground Allspice
- Ground Cloves
- Baking Soda
- Kosher Salt
- Carrots
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How to Make Carrot Cake Cupcakes
- Preheat your oven to 400°F (200°C). Line a 24-cup muffin tin with paper liners.
- In a large bowl, whisk together 1 cup granulated sugar, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract.
- Whisk in 2 large eggs, one at a time, until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add half of the dry ingredients to the wet ingredients, mixing gently until just combined.
- Grate 2 cups carrots and add them to the remaining dry ingredients. Mix well and add this mixture to the batter.
- Stir until the batter is just combined. Do not overmix.
- Fill each muffin cup ¾ full with batter.
- Bake for 10 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
69g
Fat
9g
Carbs
8g
