Carrot Cake Cupcakes
This Carrot Cake Cupcake recipe is a new twist on a traditional favorite and filled with raisins, carrots, pineapple, and nuts. Get your fruits and veggies in a cake!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 18 cupcakes
- 2 cups All Purpose Flour
- 2 tsp Baking Soda
- 1/4 tsp Salt
- 2 1/4 tsp cinnamon
- 3 Eggs
- 3/4 cup Buttermilk
- 3/4 cup vegetable oil
- 1 1/2 cups White Sugar
- 2 tsp rum extract or vanilla extract
- 2 cups shredded carrots
- 1 cup chopped walnuts or pecans
- 1 can crushed pineapple in juice 8oz
- 1 cup Raisins
- cream cheese frosting
Preheat oven to 350 degrees. Line cupcake pans with liners or grease with butter.
In medium bowl, whisk combine flour, baking soda, salt, and cinnamon. In a second large bowl, combine eggs, buttermilk, oil, sugar, and extract. Add flour mixture, a cup at a time and mix well between each addition.
In another medium bowl, combine carrots, nuts, pineapple and juice, and raisins. Using a spoon or scraper, fold the carrot mixture into the batter.
Pour into prepared cupcake pans. Bake for 18-20 minutes or until center is done and toothpick comes out clean. Let cool on wire rack before frosting with cream cheese frosting.
Serving: 1cupcake | Calories: 282kcal | Carbohydrates: 36.3g | Protein: 4.7g | Fat: 14.2g | Saturated Fat: 2.3g | Cholesterol: 28mg | Sodium: 201mg | Fiber: 1.6g | Sugar: 22.7g | Calcium: 30mg | Iron: 1.3mg