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Moist Carrot Cupcakes
Moist Carrot Cupcakes
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Moist carrot cupcakes with pineapple, coconut, and fall spices - a portable taste of autumn.
Ingredients:
  • 2 eggs, room temperature
  • 1 cup white sugar
  • 2 tablespoons white sugar
  • 0.33333334326744 cup brown sugar
  • 0.5 cup olive oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots
  • 0.5 cup drained crushed pineapple
  • 0.5 cup shredded coconut
  • 1.5 cups all-purpose flour
  • 1.25 teaspoons baking soda
  • 0.5 teaspoon salt
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare a 12-cup muffin tin by greasing it or using paper liners.
  • In a bowl, combine eggs, 1 cup plus 2 tablespoons white sugar, and brown sugar. Stir in oil and vanilla extract. Gently fold in carrots, pineapple, and coconut.
  • Combine flour, baking soda, salt, cinnamon, nutmeg, and ginger in a separate bowl. Fold into the carrot mixture until well combined. Spoon batter into the muffin tin.
  • Bake in the preheated oven for approximately 25 minutes or until a toothpick inserted into a cupcake comes out clean.

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