Best ever carrot cupcakes may not be red, white and blue, but they will be a hit for any day of the year. 

I added a secret ingredient, which is peanut butter chips, and they were amazing. 

I took best ever carrot cupcakes to work the other day and they were a hit; my boss said that they were the best carrot cake she’d ever eaten.

I even thought about making more, for my son’s birthday, but he told me that he wants pie. And since that’s all American, pie it will be!

 

Best Ever Carrot Cupcakes

 

What Ingredients Do I Need For Best Ever Carrot Cupcakes?

  • Flour
  • Cinnamon
  • Baking soda
  • Salt
  • Vegetable oil or coconut oil
  • Eggs
  • White sugar
  • Brown sugar
  • Vanilla extract
  • Carrots
  • Peanut butter flavored pieces

 

How Do I Make Best Ever Carrot Cupcakes?

  • In a medium bowl, sift together flour, cinnamon, baking soda and the salt. Set it aside.
  • In a mixing bowl, combine the oil, eggs, both sugars and the vanilla.
  • Mix on medium for 2 minutes, using an electric mixer.
  • Gradually add the dry ingredients alternately with carrots to the egg mixture, beating well after each addition, using a low speed.
  • Stir in the peanut butter pieces.
  • Prepare a muffin pan by spraying, or using paper liners, to cook the cupcakes.
  • Bake at 350 degrees for 18-20 minutes.
  • Cool on a wire until completely cooled.
  • Frost with Cream cheese frosting of your choice.

 

Here is a Recipe for Cream Cheese Frosting if you Want One:

Ingredients:

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 5 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon almond flavoring

Instructions:

  • In a medium mixing bowl, beat the cream cheese and butter. Mix until blended.
  • Add the powdered sugar and blend together.
  • Add the vanilla and the almond flavoring.
  • Mix just until smooth and fluffy.
  • Do not over mix, as the frosting will go too runny.

 

 

 

My garden is doing well this year and I had some fresh carrots, so I took my granddaughters out and we picked some peas and then we pulled out some fresh carrots. One of my granddaughters ate two big carrots. I tell you what; there is nothing like a fresh carrot and fresh peas, and fresh everything that is in the garden.

How Do I Choose the Best Carrots to Purchase?

  • Look for firm carrots with bright orange color and smooth skin.
  • Avoid carrots if they are limp or black near the tops; they’re not fresh. 
  • Choose medium-sized carrots that taper at the ends. Thicker ones may be tough.
  • Feel; carrots go soft and floppy when they start going bad.

 

Tips and Tricks For Best Ever Carrot Cupcakes:

  • You could add pecans, walnuts and even raisins.
  • Don’t forget the Cream Cheese Frosting!
  • You could even sprinkle some peanut butter chips on the frosting.

 

 

More Delicious Cupcake Recipes for You:

Churro Cupcakes

Chocolate Cinnamon Cupcakes

Easy Key Lime Cupcakes

Strawberry Lemonade Cupcakes

Copy Cat Kneader Easter Cupcakes

Amazing S’more Brownies

 

Yield: 16 cupcakes

Best Ever Carrot Cupcakes

Best Ever Carrot Cupcakes

Best ever carrot cupcakes are moist, and delicious. They also have a secret ingredient, which is peanut butter chips. Soon to be your family favorite.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 1/2 cups sifted flour
  • 2 teaspoons cinnamon
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup vegetable oil or coconut oil
  • 3 eggs
  • 3/4 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 cups peeled and grated carrots
  • 1 (6 ounce) package peanut butter flavored pieces

Instructions

  1. In a medium bowl, sift together flour, cinnamon, baking soda and the salt. Set it aside.
  2. In a mixing bowl, combine the oil, eggs, both sugars and the vanilla.
  3. Mix on medium for 2 minutes, using an electric mixer.
  4. Gradually add the dry ingredients alternately with carrots to the egg mixture, beating well after each addition, using a low speed.
  5. Stir in the peanut butter pieces.
  6. Prepare a muffin pan by spraying, or using paper liners, to cook the cupcakes.
  7. Bake at 350 degrees for 18-20 minutes or until a cake tester or a wooden pick come out clean.
  8. Cool on a wire until completely cooled.
  9. Frost with Cream cheese frosting of your choice.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 231Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 35mgSodium 199mgCarbohydrates 26gFiber 1gSugar 16gProtein 3g

 

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