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.
- 2tspapple cider vinegar
- ¾cupGreat Value Organic 2% Reduced Fat Milk
- 2cupsall-purpose flour
- 2tspbaking soda
- 1tspGreat Value Organic Ground Ginger
- ¼cupapple sauce,unsweetened
- ½cupcoconut oil,solid
- 1½cupswhite sugar
- 8ozpineapple,1 can, crushed, drained
- 1cupraisins,or coconut
Preheat oven to 350 degrees F. Line 24 muffin cups with liners.
Place the apple cider vinegar in a measuring cup. Fill to ¾ cup with milk. Stir and set aside.
Whisk together flour, baking soda, salt, cinnamon, and ginger in a medium bowl.
In separate bowl mix, combine eggs, sugar, and coconut oil until smooth. Stir in apple sauce, vanilla, and soured milk.
Add flour mixture stirring just until combined.
Stir in carrots, walnuts, pineapple, and raisins. Do not over mix.
Fill each muffin cup ⅔-full and bake for 18 to 20 minutes, or until inserted toothpick comes out clean.
Serve and enjoy!
- 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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