Description
Chai Carrot Cupcakes are a delightful blend of warm spices and sweet carrots, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup grated carrots
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugars, baking powder, baking soda, spices, and salt.
- In another bowl, mix the oil and eggs until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the grated carrots and walnuts, if using.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before frosting with your favorite cream cheese frosting.
Notes
- For a vegan version, substitute eggs with flax eggs and use a plant-based oil.
- These cupcakes can be stored in an airtight container for up to 3 days.
- Feel free to add raisins for extra sweetness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg