How To Make Carrot Cake Cupcakes
Turn the classic carrot cake into a cupcake with this yummy recipe! It’s mixed with pineapple and walnuts then topped with a cream cheese frosting.
Serves:
Ingredients
- 2tspapple cider vinegar
- ¾cupGreat Value Organic 2% Reduced Fat Milk
- 2cupsall-purpose flour
- 2tspbaking soda
- ¼tspsalt
- 1tspcinnamon
- 1tspGreat Value Organic Ground Ginger
- 3eggs
- ¼cupapple sauce,unsweetened
- ½cupcoconut oil,solid
- 1½cupswhite sugar
- 1tspvanilla
- 2cupscarrots,grated
- 1cupwalnuts,chopped
- 8ozpineapple,1 can, crushed, drained
- 1cupraisins,or coconut
Instructions
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Preheat oven to 350 degrees F. Line 24 muffin cups with liners.
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Place the apple cider vinegar in a measuring cup. Fill to ¾ cup with milk. Stir and set aside.
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Whisk together flour, baking soda, salt, cinnamon, and ginger in a medium bowl.
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In separate bowl mix, combine eggs, sugar, and coconut oil until smooth. Stir in apple sauce, vanilla, and soured milk.
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Add flour mixture stirring just until combined.
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Stir in carrots, walnuts, pineapple, and raisins. Do not over mix.
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Fill each muffin cup ⅔-full and bake for 18 to 20 minutes, or until inserted toothpick comes out clean.
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Serve and enjoy!
Nutrition
- Calories: 167.17kcal
- Fat: 5.49g
- Saturated Fat: 4.23g
- Trans Fat: 0.01g
- Monounsaturated Fat: 0.53g
- Polyunsaturated Fat: 0.33g
- Carbohydrates: 28.33g
- Fiber: 1.03g
- Sugar: 18.17g
- Protein: 2.37g
- Cholesterol: 20.61mg
- Sodium: 148.55mg
- Calcium: 22.95mg
- Potassium: 122.21mg
- Iron: 0.79mg
- Vitamin A: 98.01µg
- Vitamin C: 5.82mg
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