Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
- In another large bowl, mix the granulated sugar and brown sugar together. Add the eggs, oil, and vanilla extract, then whisk until smooth.
- Gently fold the dry mixture into the wet ingredients until just combined. Avoid overmixing.
- Stir in the grated carrots and, if desired, the crushed pineapple and nuts.
- Scoop the batter into prepared muffin tin, filling each liner about two-thirds full.
Baking
- Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and let cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Top with cream cheese frosting, a sprinkle of cinnamon, or chopped nuts for extra flair. These cupcakes can also be made ahead of time and stored in an airtight container. Feel free to experiment with ingredients like shredded coconut or make them vegan by substituting eggs.