Cranberry Carrot Cupcakes

Cranberry Carrot Cupcakes


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A sweet grab-and-go snack and easy potluck dessert – bake a cupcake that can do both.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

12 servings


  • 1 cup of dried cranberries
  • 2 cups of grated carrots
  • 2 cups of flour
  • 2 eggs
  • ¼ cup of brown sugar
  • ¼ cup of maple syrup
  • ½ cup of butter, room temperature
  • 1 tablespoon of vanilla extract
  • 2 teaspoons of baking soda
  • 2 teaspoons of cinnamon
  • 1 teaspoon of nutmeg
  • Cream cheese frosting

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Preheat oven to 375 degrees Fahrenheit.
Beat eggs, maple syrup, butter and vanilla extract until smooth. Combine mixture with flour, brown sugar, baking soda, cinnamon and nutmeg, then fold in dried cranberries and grated carrots. Evenly distribute the batter into each cup of a greased muffin tin and bake for 30 minutes until a toothpick comes out clean.
Cool for 15 minutes. Frost each cupcake with your favorite cream cheese frosting.

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