Carrot Cake Cupcakes

Eat Drink Love

Ready in: 60 minutes
Prep Time: 40 minutes
Cook Time: 20 minutes
Servings: 22
Vegetarian

Ingredients

  • 2 teaspoons baking powder
    Baking
  • 1 teaspoon baking soda
    Baking
  • 8-ounce can crushed pineapple (liquid included)
    Canned and Jarred
  • 2 cups freshly grated carrots (peeled)
    Produce
  • 16 ounces plain cream cheese, at room temperature
    Cheese
  • 4 large eggs
    Milk, Eggs, Other Dairy
  • 2 1/2 cups all-purpose flour
    Baking
  • 1/2 cup granulated sugar
    Baking
  • 1 teaspoon ground cinnamon
    Spices and Seasonings
  • 1/4 teaspoon ground cloves
    Spices and Seasonings
  • 1 teaspoon ground ginger
    Spices and Seasonings
  • 1/4 teaspoon ground nutmeg
    Spices and Seasonings
  • 2 tablespoons milk or heavy cream
    Milk, Eggs, Other Dairy
  • 1 1/2 cups dark (or light) brown sugar
    Baking
  • 4-5 cups powdered sugar
    Baking
  • 1/2 teaspoon salt
    Spices and Seasonings
  • 1/2 cup unsalted butter
    Milk, Eggs, Other Dairy
  • 1 teaspoon vanilla extract
    Baking
  • 1 cup vegetable oil
    Oil, Vinegar, Salad Dressing
  • 3/4 cup chopped walnuts (plus extra for garnishing if desired)(optional)
    Nuts;Savory Snacks;Baking

Steps

  • For the cupcakes:Preheat oven to 350F. Line a muffin tin with cupcake liners and set aside.In a large mixing bowl, beat together the brown sugar, sugar, and oil with a hand (or stand) mixer. Beat in the eggs until well-combined. Stir in the crushed pineapple and vanilla extract and set aside.In another bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and the nutmeg until well-combined.Slowly add the dry ingredients in with the wet ingredients until just-combined. Do not overmix. Fold in the walnuts and grated carrots. Then spoon the batter into each cavity, filling to about 3/4 of the way full (I use a large cookie scoop, works like a charm!).
  • Bake for 18-20 minutes or until a toothpick inserted comes out clean. Repeat with remaining batter.

Nutrition

  • Calories: 385.29  cal  (19.26%)
  • Fat: 16.52  g  (25.41%)
  • Saturated Fat: 8.35  g  (52.21%)
  • Carbohydrates: 56.44  g  (18.81%)
  • Sugar: 43.33  g  (48.15%)
  • Cholesterol: 73.99  mg  (24.66%)
  • Sodium: 198.13  mg  (8.61%)
  • Protein: 4.86  g  (9.72%)
  • Vitamin A: 2431.82  IU  (48.64%)
  • Manganese: 0.33  mg  (16.41%)
  • Selenium: 9.18  µg  (13.11%)
  • Phosphorus: 104.16  mg  (10.42%)
  • Vitamin B1: 0.15  mg  (10.15%)
  • Folate: 40.14  µg  (10.04%)
  • Vitamin B2: 0.17  mg  (9.8%)
  • Iron: 1.28  mg  (7.11%)
  • Calcium: 69.35  mg  (6.94%)
  • Copper: 0.12  mg  (6.12%)
  • Vitamin B3: 1.1  mg  (5.48%)
  • Potassium: 187.14  mg  (5.35%)
  • Fiber: 1.19  g  (4.77%)
  • Magnesium: 17.49  mg  (4.37%)
  • Vitamin B5: 0.42  mg  (4.22%)
  • Vitamin B6: 0.08  mg  (4.19%)
  • Zinc: 0.52  mg  (3.49%)
  • Vitamin E: 0.46  mg  (3.06%)
  • Vitamin K: 3.1  µg  (2.95%)
  • Vitamin D: 0.42  µg  (2.78%)
  • Vitamin B12: 0.15  µg  (2.58%)
  • Vitamin C: 1.72  mg  (2.09%)

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