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Carrot+Cupcakes

Carrot Cupcakes

Prep Time 15 minutes
Total Time 15 minutes
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Servings

20 Servings

Ingredients

  • 1 teaspoon baking powder
  • 1 2 1/2-ounce jar baby food applesauce
  • 2 cups flour
  • 1 cup sugar
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/4 cup canola oil
  • 2 cups grated carrots about 4 medium carrots, squeezed dry
  • 1 cup canned drained crushed pineapple
  • 1/2 cup confectioners' sugar

Instructions

  • Preheat oven to 350 degrees F. Place 20 paper liners in muffin tins.
  • In a small bowl, mix the baking powder with the applesauce until it foams. Set aside.
  • In a large bowl, whisk the flour, sugar, baking soda, cinnamon, and salt together
  • Mix in the vanilla, oil, carrots, pineapple, and the applesauce mixture. Mix well until just combined.
  • Fill lined muffin tins three-quarters full. Bake for 25 minutes.
  • Remove tins from oven and let cool on a wire rack. Once cupcakes are cool, remove them from the pan.
  • Dust with confectioners' sugar by placing the sugar in a small sieve and shaking the sieve gently over the cupcakes.
  • Contributed by:Quick & Kosher, Jamie Geller