Carrot Cake Cupcakes

The origins of carrot cake can be traced back to medieval Europe, where carrots were often used as a sweetener in baked goods due to their natural sugars. During this time, sugar was a luxury item, and bakers turned to carrots as a practical alternative. The concept of using carrots in desserts gained traction, particularly in the 18th century, when recipes for carrot pudding began appearing in British cookbooks.

Discover the delicious world of carrot cake cupcakes, a favorite dessert that combines flavors, moisture, and stunning visuals. These delightful treats are perfect for various occasions, enchanting both kids and adults alike. Experience the sweetness of shredded carrots, the warmth of spices, and the richness of cream cheese frosting. With endless variations and a touch of history, baking these cupcakes promises joy for everyone involved. Join the fun in the kitchen and create memorable moments with these scrumptious desserts.

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Ingredients

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp salt

¾ cup granulated sugar

¾ cup packed light brown sugar

½ cup vegetable oil

3 large eggs

2 cups grated carrots (about 4 medium carrots)

½ cup crushed pineapple, drained

½ cup walnuts or pecans, chopped (optional)

1 tsp vanilla extract

Cream Cheese Frosting (for topping)

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a separate large mixing bowl, combine the granulated sugar, brown sugar, and oil. Mix until well combined and smooth.

Add the eggs, one at a time, mixing well after each addition. Then stir in the grated carrots, crushed pineapple, walnuts or pecans (if using), and vanilla extract until just combined.

Gradually add the dry ingredients to the wet mixture. Carefully fold the dry ingredients into the wet until no flour is visible—do not overmix!

Scoop the batter into the prepared cupcake liners, filling each liner about two-thirds full.

Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Once cooled, generously frost each cupcake with cream cheese frosting, using a piping bag or knife.

Optional: Decorate with additional chopped nuts or a sprinkle of cinnamon on top for an extra touch.

Prep Time, Total Time, Servings: 20 min | 40 min | 12 cupcakes