Ingredients for Carrot Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- Egg White
- 1 cup vegetable oil
- 2 cups grated carrots
- Buttercream Frosting
- 1/2 cup chopped pecans or walnuts
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How to Make Carrot Cupcakes
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the eggs, oil, and vegetable oil.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Then, fold in the grated carrots.
- Fill each cupcake liner about ¾ full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with your favorite buttercream frosting (recipe #188728 recommended) or store-bought frosting.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
70g
Fat
4g
Carbs
8g
