Carrot Cupcakes
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- Yield
- 12 cupcakes
- Prep
- 0:20:00
- Cook Time
- 0:23:00
- Cuisine
- American
- Filed Under
- Desserts
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
| 166 g |
All-Purpose Flour |
| 1 tsp |
Baking Powder |
| 1⁄2 tsp |
Baking Soda |
| 1⁄2 tsp |
Table Salt |
| 1 tsp |
Cinnamon |
| 3⁄4 tsp |
Ground Ginger |
| 1⁄4 tsp |
Ground Nutmeg |
- In another bowl, whisk oil, brown sugar, eggs, applesauce, and vanilla until combined. Whisk in carrots.
| 100 ml |
Vegetable Oil |
| 200 g |
Brown Sugar |
| 2 each |
Eggs |
| 80 g |
Applesauce |
| 1 tsp |
Vanilla Extract |
| 200 g |
Carrots |
- Fold wet ingredients into dry ingredients until just combined. Fold in nuts and raisins if using. Batter will be slightly thick.
| 60 g |
Walnuts |
| 75 g |
Raisins |
- Preheat oven to 350 °F. Line a 12-cup muffin pan with cupcake liners.
- Fill liners about 3⁄4 full with batter.
- Bake for 21–23 minutes, or until a toothpick inserted into center comes out clean.