CARROT CAKE CUPCAKES

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YIELD: 24 CUPCAKES
 
TOTAL TIME: 38 MINUTES
 
PREP TIME: 20 MINUTES
COOK TIME: 18 MINUTES

CARROT CAKE CUPCAKES

Carrot Cake Cupcakes are tender and moist and fully loaded with pineapple, nuts, raisins and carrots (of course). We love to top them with cream cheese frosting.
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INGREDIENTS:

  • 2 teaspoons apple cider vinegar
  • 3/4 cup Great Value Organic 2% Reduced Fat Milk
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoonGreat Value Organic Ground Cinnamon
  • 1 teaspoon Great Value Organic Ground Ginger
  • 3 eggs
  • 1/4 cup unsweetened apple sauce
  • 1/2 cup Great Value Organic Unrefined Virgin Coconut Oil
  • 1 1/2 cups white sugar
  • 1 teaspoon vanilla
  • 2 cups grated carrots
  • 1 cup chopped walnuts
  • 1 (8 oz) can crushed pineapple, drained
  • 1 cup raisins (or coconut)
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DIRECTIONS:

  1. Preheat oven to 350 degrees F. Line 24 muffin cups with liners.
  2. Place the apple cider vinegar in a measuring cup.  Fill to 3/4 cup with milk. Stir and set aside.
  3. Whisk together flour, baking soda, salt, cinnamon and ginger in a medium bowl.
  4. In separate bowl mix, combine eggs, sugar and coconut oil until smooth. Stir in apple sauce, vanill and soured milk.
  5. Add flour mixture stirring just until combined.
  6. Stir in carrots, walnuts, pineapple and raisins. Do not over mix.
  7. Fill each muffin cup 2/3 full and bake for 18-20 minutes or until inserted toothpick comes out clean.

NUTRITION INFORMATION

 
Yield: 24 cupcakes, Serving Size: 1 cupcake
  • Amount Per Serving:
    •  
  • Calories: 164 Calories
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Repin this Fabulous Cupcake Recipe
Carrot Cake Cupcake garnished with cream cheese icing and chopped nutsSave

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