Moist Carrot Cupcakes

Name: Moist Carrot Cupcakes
Ingredients: 2 eggs, room temperature; 1 cup white sugar; 2 tablespoons white sugar; 1/3 cup brown sugar; 1/2 cup olive oil; 1 teaspoon vanilla extract; 2 cups shredded carrots; 1/2 cup drained crushed pineapple; 1/2 cup shredded coconut; 1 1/2 cups all-purpose flour; 1 1/4 teaspoons baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger

15 ingredients

4 steps

Ingredients

2 eggs, room temperature
1 cup white sugar
2 tablespoons white sugar
1/3 cup brown sugar
1/2 cup olive oil
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup drained crushed pineapple
1/2 cup shredded coconut
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2

Beat eggs, 1 cup plus 2 tablespoons white sugar, and brown sugar together in a bowl. Mix in oil and vanilla extract. Fold in carrots, pineapple, and coconut.
3

Mix flour, baking soda, salt, cinnamon, nutmeg, and ginger together in another bowl. Add to the carrot mixture and mix until evenly moist. Transfer batter to the prepared muffin tin.
4

Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.