Easy Carrot Cake Cupcakes

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• Oil: I like to use light olive oil in this recipe, but another neutral oil, like canola oil, also works. If you would like to use liquid coconut oil, be sure that your ingredients are at room temperature to avoid solidifying the oil.
• Buttermilk: Full-fat or low-fat buttermilk will work in this recipe. If you don’t have buttermilk, you can make a homemade buttermilk substitute.
• Flour: It’s important to properly measure the flour to avoid heavy or dry cupcakes. Weighing the flour is the most accurate method for measuring the flour. You can also sift the flour, lightly spoon it into a measuring cup, and level.
• Brown sugar: Feel free to use dark brown sugar if you prefer.
• Spices: You can add spices or adjust the amount of cinnamon to suit your tastes.
• Nutrition values are estimates.