Carrot Cake Cupcakes Recipe

Learn how to make sweet carrot cake cupcakes topped with cream cheese frosting.

Ingredients:

• 1 ½ Cups All Purpose Flour (210g)

• ¾ Cups Sugar (142g)

• 1 Teaspoons Baking Powder (5g)

• 1 Teaspoons Ground Cinnamon (3g)

• ¼ Teaspoon Baking Soda (1.25g)

• ¼ Teaspoon Salt (1.5g)

• 3 Eggs, Slightly Beaten

• ½ Cup Melted Butter (120ml)

• 1 ½ Cups Carrots, Grated (165g)

• ½ Cup Ground Pineapple, drained (112.5g)

• ½ Cup Chopped Almonds (50g)

• Cream Cheese Frosting (Recipe: https://www.youtube.com/watch?v=ROaGQ30d2fg )

Directions:

1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt. Add the beaten eggs and melted butter; stir until combined. Fold in the carrots, pineapple, and chopped almonds. Stir until well combined.

2. Line a muffin tin with paper liners. Fill each cup about three fourths full with the mixture. Bake in a preheated oven at 350°F for about 20 to 25 minutes, or until an inserted toothpick comes out clean.

3. Let the cupcakes cool completely before piping or spreading the frosting on top of each.

| Makes about 12 cupcakes