Carrot Cupcake
This is my favorite carrot cake recipe! Easy, moist, and flavorful carrot cupcake recipe topped with cream cheese frosting.
Ingredients
- 1/2 cup brown sugar 100g
- 1/2 cup granulated sugar 100g
- 1/3 cup vegetable oil
- 1/4 cup milk
- 1/2 tsp vanila extract
- 2 eggs
- 1 1/4 cups grated carrot
- 1 1/4 cups flour 158g
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F. Line a muffin tin. Set aside.
- In a bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate large bowl, whisk together brown sugar, granulated sugar, oil, eggs, and milk. Stir in the vanilla and carrot.
- Add the dry ingredients and mix until just combined.
- Optional: stir in 1/4 cup of walnuts
- Scoop batter evenly among the muffin cups. Bake for about 20 minutes, or until a toothpick inserted comes out clean.
- Let cool completely before frosting.
Notes
Serve or store in an airtight container in the fridge for up to 2 days.