Description
These moist and flavorful Nana’s Carrot Cupcakes combine the natural sweetness of grated carrots and crushed pineapple with warm spices like cinnamon, nutmeg, and ginger. Enhanced with optional nuts or raisins, these cupcakes are perfect for a delightful dessert or snack. They bake up soft and tender, making a comforting treat that pairs beautifully with cream cheese frosting or your favorite topping.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Wet Ingredients
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar (packed)
- ½ cup vegetable oil
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots (about 2-3 medium carrots)
- ½ cup crushed pineapple (drained)
Optional Mix-ins
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger until evenly combined.
- Beat Wet Ingredients: In a large bowl, beat the eggs with both granulated and brown sugars until the mixture is light and fluffy, which helps create a tender crumb.
- Combine Wet Ingredients: Add the vegetable oil, unsweetened applesauce, and vanilla extract to the egg and sugar mixture. Mix until everything is well incorporated.
- Incorporate Dry Ingredients: Gradually stir the dry flour mixture into the wet ingredients. Mix just until combined to avoid overworking the batter and ensure moist cupcakes.
- Fold in Add-ins: Gently fold in the finely grated carrots, drained crushed pineapple, and if desired, chopped nuts or raisins for added texture and flavor.
- Fill Muffin Tin: Divide the batter evenly among the lined muffin cups, filling each about ¾ full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
- Cool: Let the cupcakes cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting or serving.
Notes
- These cupcakes pair wonderfully with classic cream cheese frosting.
- You can substitute Greek yogurt for the applesauce to add protein.
- Omit nuts and raisins if preferred for a simpler flavor or to accommodate allergies.
