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My review
Moist Carrot Cupcakes
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dazelaze21
"My friends and family love them. They are so moist! They go great with my dairy-free cream cheese frosting. After they cool, top with frosting and shredded coconut."
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Ingredients
45 m servings 274 calsOriginal recipe yields 12 servings (12 cupcakes)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Beat eggs, 1 cup plus 2 tablespoons white sugar, and brown sugar together in a bowl. Mix in oil and vanilla extract. Fold in carrots, pineapple, and coconut.
- Mix flour, baking soda, salt, cinnamon, nutmeg, and ginger together in another bowl. Add to the carrot mixture and mix until evenly moist. Transfer batter to the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.
Nutrition Facts
Per Serving: 274 calories; 10.9 g fat; 42 g carbohydrates; 3 g protein; 31 mg cholesterol; 263 mg sodium. Full nutrition