- Preheat the oven to 350F. Line a muffin tin with paper liners (or grease well).
- Whisk flour with baking powder, cinnamon, baking soda, nutmeg and salt in a medium bowl.
- In a separate bowl, whisk sugar and eggs well. Whisk in oil, vanilla, and lemon zest. Stir in carrots and cranberries. Add flour mixture and stir gently until just combined. Immediately spoon or scoop into prepared tin.
- Bake 25 to 27 minutes. Transfer to a rack to cool completely.
Dairy-Free Glaze: Add 1 tbsp water to 1/3 cup icing sugar and stir well. Drizzle over warm cupcakes after they have cooled for about 10 min.
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