Ingredients
24
24 servings
- •2 cups grated carrots
- •3 eggs
- •0.33333334326744 cup milk
- •0.25 cup applesauce
- •2 tablespoons canola oil
- •0.5 teaspoon vanilla extract
- •2 cups all-purpose flour
- •1.5 cups white sugar
- •0.5 cup unsweetened cocoa powder
- •2 teaspoons baking soda
- •0.5 teaspoon salt
- •0.25 teaspoon ground cinnamon
- •0.25 cup semisweet chocolate chips, or to taste
- •0.25 cup dried cranberries, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.
- Whisk carrots, eggs, milk, applesauce, canola oil, and vanilla extract together in a bowl. Mix flour, sugar, cocoa powder, baking soda, salt, and cinnamon together in a separate bowl; stir into carrot mixture until just combined into a batter. Fold chocolate chips and cranberries into batter. Spoon about 2 tablespoons batter into each prepared muffin cup.
- Bake in the preheated oven until cupcakes are fluffy and a toothpick inserted in the center comes out clean, about 25 minutes.
Nutritional Facts
Per 24 servings
- Calories: 129
- Carbohydrate: 25g
- Fat: 3g
- Fiber: 1g
- Protein: 3g
- Sugar: 15g
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