Carrot Cupcakes | Easy Cupcake Recipe
Recipe type: Dessert
Cuisine: Western
Prep time: 
Cook time: 
Total time: 
Serves: Makes: 12
  • Fresh carrots – 1 & ⅓ cup (about 225 gms of carrot), finely grated
  • Red apple – ⅔ cup [or equal quantity of apple sauce], grated
  • All-purpose flour – 1 & ⅓ cup (175 gms)
  • Baking soda – 1 tsp
  • Salt – ¼ tsp
  • Ground cinnamon – 1 tsp
  • Walnuts – ½ cup, chopped
  • Eggs – 2, large
  • Granulated white sugar – ⅔ cup (135 gms)
  • Flavorless vegetable oil (Canola or safflower oil) – ⅔ cup
  • Vanilla extract – ½ tsp
  1. Preheat the oven to 180 degree Celsius (350 degrees F) and place rack in center of the oven. Lightly butter (or spray with a non-stick vegetable spray) or line 12 muffin cups with paper liners.
  2. In a large bowl whisk together all the dry ingredients – flour, baking soda, salt, and ground cinnamon. Fold in the chopped walnuts.
  3. In another large bowl whisk the eggs until lightly beaten. Then whisk in the sugar, oil, and vanilla extract until slightly thickened.
  4. Fold in the grated apple and grated carrots to the egg mixture. Then fold this wet mixture into the flour mixture until incorporated. Use a rubber spatula for this.
  5. Evenly fill the 12 muffin cups with the batter; you can use an ice cream scoop for filling up the muffin cups and try to fill equal amount of batter in each cup. This will ensure even baking for each of the cupcakes.
  6. Bake for about 20 – 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Remove from the oven, place on a wire rack, and let them cool completely before frosting.
  8. Serve the carrot cupcakes with cream cheese frosting or any other icing of your choice. Enjoy!
Recipe by Flavor Quotient at