Ingredients for Carrot Cupcakes Cook's Country
- Unsalted Butter
- 1 ½ cups granulated sugar
- Dark Brown Sugar
- 4 large eggs
- All Purpose Flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- Baking Powder
- 2 teaspoons baking soda
- Carrot
- ½ cup currants (optional)
- ½ cup chopped walnuts (optional)
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How to Make Carrot Cupcakes Cook's Country
- Preheat oven to 350°F (175°C). Adjust oven rack to the middle position.
- Line a standard 12-cup muffin tin with cupcake liners.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ½ cups granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 2 teaspoons vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups grated carrots, ½ cup chopped walnuts (optional), and ½ cup currants (optional).
- Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full.
- Bake for 15-18 minutes, or until a wooden skewer inserted into the center comes out clean. Add 7-10 minutes to baking time if using both walnuts and currants.
- If using walnuts as a garnish, toast a few extra and sprinkle on top of the cooled cupcakes.
- Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with your favorite cream cheese frosting.
- Make ahead: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days. Frosting can be refrigerated for up to 5 days; allow to soften at room temperature for 30 minutes before frosting.
- Frosted cupcakes are best enjoyed within 1 day, but leftovers can be stored in the refrigerator for several days.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
71g
Fat
25g
Carbs
9g
