• *This recipe will make 16 jumbo sized cupcakes or 24 regular ones

Carrot Cake Cupcakes

• Firstly, preheat your oven to 350 degrees and place the liners into the cupcake tins.
• Secondly, prep your carrots by washing, peeling, and grating them. If you prefer to have noticeable pieces of carrot in the cake, use a medium size grater. If you'd like the carrot pieces to blend completely into the batter, use a smaller grater.
• Thirdly, finely chop the pecans and drain the crushed pineapple. Set them to the side.
• Next, in a medium sized mixing bowl, stir together the flour, baking soda, cinnamon, and salt.
• In a larger mixing bowl, use an electric mixer to blend the eggs, sugar, vegetable oil, buttermilk, and vanilla together. (An electric hand-held mixer works just fine.)
• (If you do not have buttermilk in your refrigerator, you can easily make it with milk and white vinegar. For one cup of milk, stir in one tablespoon of white vinegar. Let it sit for about five minutes and then mix it into the wet mixture above.)
• Slowly add the dry mixture into the wet, a little bit at a time.
• Once your dry and wet mixtures are fully incorporated, fold in the grated carrots, drained crushed pineapple, and chopped pecans with a spatula.
• After that, fill each cupcake liner 2/3 of the way with the batter. Use a small ladle and a spatula to easily get the batter into each liner without creating a mess.
• Bake in the oven for fifteen-twenty minutes until the tops of the cupcakes are golden brown and a toothpick comes out clean.

  Therefore, do not open the oven or take the cupcakes out to peek at them before fifteen minutes has passed, they will deflate.
• Lastly, place the cupcakes on a cooling rack and frost once cooled.