Carrot Cake Cupcakes
Total
40 min
Makes
12
A delightful and perfect nut-free, dairy-free carrot cake cupcakes for any bake sale.
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Ingredients
1 1/4 cups
all-purpose flour
3/4 teaspoon
baking powder
1/2 teaspoon
baking soda
3/4 teaspoon
cinnamon
1/4 teaspoon
freshly-grated nutmeg
1/4 teaspoon
salt
3/4 cup
sugar
2
eggs
1/3 cup
canola oil
1 teaspoon
vanilla
1
zest of lemon
1 cup
grated carrots
1/2 cup
dried cranberries
Instructions
- Preheat the oven to 350F. Line a muffin tin with paper liners (or grease well).
- Whisk flour with baking powder, cinnamon, baking soda, nutmeg and salt in a medium bowl.
- In a separate bowl, whisk sugar and eggs well. Whisk in oil, vanilla, and lemon zest. Stir in carrots and cranberries. Add flour mixture and stir gently until just combined. Immediately spoon or scoop into prepared tin.
- Bake 25 to 27 minutes. Transfer to a rack to cool completely.