How to Make 18 Carrot Cupcakes
- Preheat your oven to 350°F (175°C). Line a muffin tin with 18 cupcake liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the grated carrots, chopped walnuts, and raisins.
- Fill the cupcake liners about ⅔ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cool, frost and enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
103g
Fat
29g
Carbs
12g
