Name: Recipe: Appetizing Carrot Cake Cupcakes
Prep time: 19 min
Cook time: 33 min
Yield: 3
Cuisine: American
Ingredients: 200 grams Grated carrots; 3 Eggs; 125 ml Oil; 10 ml Vanilla; 200 grams Sugar; 50 grams Brown sugar; 180 ml Buttermilk; 300 grams Flour; 2 tsp Baking soda; 2 grams Salt; 2 tsp Cinnamon; 1 tsp Nutmeg; 1/2 tsp Cloves; 1/2 tsp Ground ginger; 100 grams Walnuts; 130 grams Raisins; 120 grams Crushed pineapple with juice

Carrot Cake Cupcakes. Soft, fluffy, and moist carrot cake cupcakes! Made completely from scratch with real grated carrots and the option to add nuts or raisins, these cupcakes are always a hit! Keywords: carrot cake cupcakes, carrot cupcakes, cream cheese frosting, carrot cake dessert.

You can have Carrot Cake Cupcakes using 17 ingredients and 7 steps. Here is how you cook that.

Ingredients of Carrot Cake Cupcakes

Prepare 200 grams of Grated carrots.
You need 3 of Eggs.
It’s 125 ml of Oil.
Prepare 10 ml of Vanilla.
Prepare 200 grams of Sugar.
It’s 50 grams of Brown sugar.
It’s 180 ml of Buttermilk.
You need 300 grams of Flour.
It’s 2 tsp of Baking soda.
It’s 2 grams of Salt.
It’s 2 tsp of Cinnamon.
Prepare 1 tsp of Nutmeg.
It’s 1/2 tsp of Cloves.
Prepare 1/2 tsp of Ground ginger.
It’s 100 grams of Walnuts.
It’s 130 grams of Raisins.
It’s 120 grams of Crushed pineapple with juice.

These cupcakes are also inspired by one of our most popular recipes! Okay, I know we've still got a ways but it's been starting to warm up, and did you know Easter is in March this year? These moist and fluffy carrot cake cupcakes are beyond delicious with toasted walnuts, a perfect mix of spices, and lots of perfectly sweet. This Carrot Cake Cupcakes recipe is unbelievably (yes, I'm going to use the "m" word) moist and perfectly spiced and loaded up with fresh carrots, and topped with the most heavenly cream cheese.

Carrot Cake Cupcakes step by step

Place raisins in a bowl with the pineappe, Let soak for at least an hour. Toast walnuts either in the oven or on stove until fragrant. Finely grate carrots..
Preheat oven to 375F/190C and prepare your tins. In a bowl, add flour, soda, spices, and salt and whisk to combine..
In another bowl, mix the eggs and sugars on medium speed for about 5 minutes or until the mix is pale and double in volume. Add in the oil and vanilla..
Alternate the buttermilk with the flour mixture, reserving a bit of flour to dust the walnuts with. Add the carrot and raisins and mix. Add the walnuts and last of the flour until just combined. Spoon into tins..
This recipe actually made 24 cupcakes, 6 egg shaped individual cakes, and two 6" round layers. Omitting the walnuts and/or raisins will give you less..
Bake for 15 minutes or until a toothpick comes out with dry crumbs..
These get better the next day so make a batch up ahead of time and make your frosting day of..

Topped With A Heavenly Brown Sugar Cream Cheese Frosting, These Moist Carrot Cake Cupcakes Have Just The Right Amount Of Spice, And Will Be Perfect For Any Spring Or Easter Celebrations! Give these Carrot Cake Cupcakes an Easter upgrade by sprinkling the tops with toasted coconut to make little Easter nests and adding little chocolate eggs. A cute addition to every Easter table! Taste: Carrot cupcakes have a warm sweetness that's perfectly balanced by the tangy cream cheese frosting. A lot of carrot cake at grocery stores and restaurants is horribly bland and even dry.