Carrot Cupcakes Recipe

Name: Carrot Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup granulated sugar; 1/4 cup canola oil; 1 large egg; 1 teaspoon vanilla extract; 1 cup grated carrot (about 4 small); 1 (8-ounce) can crushed pineapple in juice, drained; 1 cup all-purpose flour; 1 teaspoon baking soda; 3/4 teaspoon ground cinnamon; 1/4 teaspoon salt; Cream Cheese Frosting

Servings: persons

2/3 cup granulated sugar
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup grated carrot (about 4 small)
1 (8-ounce) can crushed pineapple in juice, drained
1 cup all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
Cream Cheese Frosting

1
Preheat oven to 350u00b0.
2
Place 12 paper muffin cup liners in muffin cups; set aside.
3
Place first 4 ingredients in a large bowl; stir well with a whisk until blended. Stir in carrot and pineapple.
4
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients in a medium bowl, stirring until blended. Add flour mixture to sugar mixture, stirring just until moist. Spoon batter evenly into prepared muffin cups, filling half full. Bake at 350u00b0 for 21 minutes or until a wooden pick inserted in center of cupcake comes out clean. Remove cupcakes from pans; cool on a wire rack.
5
Spread about 1 1/2 tablespoons Cream Cheese Frosting on top of each cupcake.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 cup granulated sugar, 1/4 cup canola oil, 1 large egg, 1 teaspoon vanilla extract, and more.

Yes, Carrot Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cupcakes

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