Carrot Cake Cupcakes
INGREDIENTS
·
1
1/4 cups all-purpose flour (157g)
·
1/2
cup granulated sugar (100g)
·
1/2
cup light brown sugar packed (100g)
·
3/4
teaspoon baking soda
·
1/2
teaspoon baking powder
·
1/2
teaspoon salt
·
1
teaspoon cinnamon
·
1/4
teaspoon nutmeg
·
3/4
cups canola oil (180ml)
·
2
large eggs room temperature
·
1
1/2 teaspoons vanilla extract
·
2
Tablespoons milk
·
1
1/2 cups grated carrots (170g)
·
½
cup chopped walnuts or pecans optional
·
1
batch Cream Cheese Frosting
INSTRUCTIONS
1. Preheat oven to 350F
(175C) and line a 12-count muffin pans with paper liners.
2. In the bowl of a
stand mixer (or in a large bowl using an electric mixer), whisk together flour,
sugars, baking powder, baking soda, salt, cinnamon and nutmeg.
3. Stir in canola oil.
Add eggs, one at a time, pausing to scrape down sides of the bowl after each
addition. Beat until well-combined.
4. Stir in vanilla
extract and milk.
5. Add carrots and nuts
(if using). and stir until combined.
6. Evenly divide batter
into cupcake liners, filling each 2/3-3/4 of the way full. Transfer to
oven and bake on 350F (175C) for 20 minutes or until a toothpick inserted in
the center comes out clean or with moist crumbs.
7. Allow to cool completely before
decorating with cream cheese frosting*.
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