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Carrot Cake Cupcakes

Carrot Cake Cupcakes are tender, moist, and fully loaded with pineapple, nuts, raisins, and carrots!

Ingredients :

  • 2 teaspoons apple cider vinegar
  • ¾ cup whole milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 ¼ teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 ½ cups granulated sugar
  • ½ cup coconut oil room temperature
  • 3 large eggs room temperature
  • ¼ cup unsweetened applesauce room temperature
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrot
  • 1 cup chopped walnuts
  • 8 ounces crushed pineapple drained, 1 can
  • 1 cup raisins or flaked coconut

Directions :

  • Preheat the oven to 350°F. Line 24 muffin cups with liners.
  • Place the apple cider vinegar in a ¾ cup measuring cup. Fill the remaining space in the cup with milk. Stir and set aside.
  • In a medium bowl, whisk flour, baking soda, salt, cinnamon and ginger.
  • In a separate bowl, combine sugar, coconut oil, & eggs until smooth. Stir in apple sauce, vanilla, and soured milk.
  • Add flour mixture stirring just until combined.
  • Fold in carrots, walnuts, pineapple, and raisins. Do not over mix.
  • Fill each muffin cup ⅔ full and bake for 18-20 minutes or until an inserted toothpick comes out clean.

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